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This okonomiyaki recipe is very simple and fun to create! It is a frittata-like savory Japanese pancake using a cabbage hashbrown-like texture.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Cuisine: Japanese
Keyword: Okonomiyaki
Servings: 2
Author: Angela


  • cups chopped scallions about 1 bunch
  • 3 eggs beaten
  • 3 packed cups finely shredded cabbage about ½ medium
  • 1 cup panko breadcrumbs
  • extra-virgin olive oil for brushing
  • ¾ tsp sea salt

For Serving:

  • ½ sheet nori sliced
  • mayo
  • vegan worcestershire sauce
  • ½ cup microgreens optional
  • pickled ginger
  • sesame seeds


  • In a large bowl, combine cabbage, panko, scallions and salt. Gently blend in the eggs. (Notice: the mix will be quite loose and cabbagey, not like a flour pancake batter. When it's very tender, allow it to sit for 10 minutes).
  • Heat a non-stick skillet over medium-heat. Brush the skillet with olive oil and then utilize a ¼ measuring cup to scoop the cabbage mixture to the skillet.
  • Flatten gently with a spatula so the mix is all about ½-inch thick. Cook for 3 minutes each side, or till browned, turning heat to low needed. Repeat with the remaining mix, wiping the wiping out & brushing additional oil, as required.
  • Drizzle the okonomiyaki with worcestershire sauce and thin strips of squeezed mayo. Top with pickled ginger, sesame seeds and nori. Sprinkle with microgreens, if wanted.
  • Serve hot.