Easy Okonomiyaki Recipe

At the point when you consider wash room plans, okonomiyaki probably won’t be the principal thing that rings a bell. It surely wasn’t for Jack and me. Throughout the most recent couple of weeks, we cooked our way through an entire slew of bean plans, rice plans, and pasta plans before it occurred to us that we had all that we expected to make this well known Japanese road food directly in our kitchen!

Jack and I previously attempted okonomiyaki out traveling to Japan about ten years back, and we’ve cherished it from that point onward. In case you’re curious about it, it’s kind of a frittata-like Japanese appetizing hotcake made with cabbage, scallions, and arranged meat or fish (Jack frequently considers it a cabbage hashbrown). This custom made adaptation isn’t totally legitimate, however it’s solid, heavenly, thus darn simple to make.

In case you’re searching for a pleasant cooking venture that doesn’t require hours in the kitchen, you need to attempt this okonomiyaki formula!

Okonomiyaki

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Recipe by loveandlemons Course: MainCuisine: JapaneseDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Okonomiyaki is a Japanese savory pancake containing a variety of ingredients in a wheat-flour-based batter; it is an example of Konamon

Ingredients

  • 3 packed cups finely shredded cabbage, about ½ medium*

  • cups chopped scallions, about 1 bunch

  • 1 cup panko breadcrumbs

  • ¾ teaspoon sea salt

  • 3 eggs, beaten

  • Extra-virgin olive oil, for brushing

  • for serving:
  • Vegan Worcestershire sauce, (Annie’s recommended)

  • Mayo, (Sir Kensington’s or Kewpie recommended)

  • Sesame seeds

  • Pickled ginger

  • ½ sheet nori, sliced**

  • ½ cup microgreens, optional

Directions

  • In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it’s very dry, let it sit for 10 minutes).
  • Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It’s ok if it doesn’t seem cohesive, it’ll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
  • Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Notes

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