Name: Vegan Okonomiyaki with Cabbage, Scallions, and Toppings Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 3 packed cups finely shredded cabbage (about ½ medium cabbage); 1¼ cups chopped scallions (about 1 bunch); 1 cup panko breadcrumbs; ¾ teaspoon sea salt; 3 large eggs, beaten; Extra-virgin olive oil, for brushing; 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)

Jump to Recipe

Introduction

Okonomiyaki is a savory Japanese cabbage pancake that’s crispy on the outside and tender inside. Packed with fresh cabbage and scallions, it’s a versatile, comforting dish perfect for any meal. This recipe is easy to make and delicious served with tangy sauces and flavorful toppings.

Two okonomiyaki pancakes sit on white ceramic plates with a light speckled edge, placed on a white marbled surface. Each pancake is golden brown with bits of green from chopped scallions mixed inside, topped with light beige creamy mayo drizzles and dark brown okonomiyaki sauce in thin zigzags. Thin black seaweed strips and fresh green microgreens scatter evenly across the top, with a small mound of pale yellow pickled ginger placed in the center of each pancake. Around the plates are small white bowls filled with extra chopped scallions, pickled ginger, and black and white sesame seeds, along with wooden bowls holding nori strips and sesame seeds. Two pairs of chopsticks, one with blue decorated handles resting across the top plate and another pair held by a white ceramic rabbit chopstick rest, complete the setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 packed cups finely shredded cabbage (about ½ medium)
1¼ cups chopped scallions (about 1 bunch)
1 cup panko breadcrumbs
¾ teaspoon sea salt
3 large eggs, beaten
Extra-virgin olive oil, for brushing
Vegan Worcestershire sauce, for serving
Mayo (Sir Kensington’s or Kewpie recommended), for serving
Sesame seeds, for topping
Pickled ginger, for topping
½ sheet nori, sliced, for topping
½ cup microgreens, optional, for topping

Instructions

Step 1: In a large bowl, combine the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs until just combined. The mixture will be loose and cabbage-heavy. If it seems very dry, let it sit for 10 minutes to absorb moisture.
Step 2: Heat a nonstick skillet over medium heat. Brush the skillet with olive oil. Use a ¼ cup measure to scoop the cabbage mixture into the skillet. Flatten gently with a spatula to about ½ inch thickness. Cook for 3 minutes on one side, then gently flip and cook for another 3 minutes, lowering the heat if needed to prevent burning.
Step 3: Repeat the process with the remaining batter, wiping the skillet clean and brushing with more olive oil as needed.
Step 4: Drizzle each okonomiyaki with vegan Worcestershire sauce and thin strips of mayo. Top with sesame seeds, pickled ginger, sliced nori, and microgreens if using. Serve immediately while hot.

Tips & Variations

If you prefer a sturdier pancake, add a tablespoon of flour or rice flour to help bind the mixture.
Try adding thinly sliced shiitake mushrooms, grated carrot, or cooked shrimp for extra flavor and texture.
Use traditional Japanese okonomiyaki sauce if vegan Worcestershire isn’t available for a sweeter, tangier taste.
To keep pancakes warm while finishing the batch, place them on a baking sheet in a low oven (about 200°F / 90°C).

Storage

Store leftover okonomiyaki in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to retain crispiness, or microwave covered for a quicker option though texture may soften.

How to Serve

A lightly browned, round okonomiyaki pancake sits in the center of a white plate on a white marbled surface. It has visible bits of green onions and shredded cabbage throughout its golden-yellow, crispy texture. The top is decorated with thin dark seaweed strips arranged randomly, small fresh green sprigs, finely sliced light green scallions, and black and white sesame seeds. White creamy mayonnaise and dark okonomiyaki sauce are drizzled in thin lines across the pancake. In the center, there is a small pile of pale pickled ginger slices. At the bottom right edge of the plate, a pair of wooden chopsticks with turquoise blue floral handles rest diagonally, pointing toward the pancake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make okonomiyaki gluten-free?

Yes, you can substitute panko with gluten-free breadcrumbs or crushed rice crackers, and use gluten-free Worcestershire sauce to keep it gluten-free.

What can I use if I don’t have vegan Worcestershire sauce?

You can use regular Worcestershire sauce if not avoiding animal products, or try a mix of soy sauce, ketchup, and a touch of apple cider vinegar as a simple alternative.