Vegan Okonomiyaki with Cabbage, Scallions, and Toppings Recipe
Okonomiyaki is a savory Japanese cabbage pancake that combines shredded cabbage, scallions, and panko breadcrumbs with eggs to create a crispy, flavorful dish. Cooked on a skillet until golden brown on both sides, it’s topped with tangy vegan Worcestershire sauce, creamy mayo, and garnished with sesame seeds, pickled ginger, nori, and optional microgreens for an authentic and delicious experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Main 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
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)
Instructions
- Prepare the batter: In a large bowl, combine the shredded cabbage, chopped scallions, panko breadcrumbs, and sea salt. Gently mix in the beaten eggs until evenly incorporated. The mixture will be loose and cabbage-heavy rather than batter-like. If the mixture feels very dry, let it rest for 10 minutes to allow moisture to distribute.
- Heat the skillet: Place a nonstick skillet over medium heat and brush lightly with extra-virgin olive oil to prevent sticking.
- Cook the okonomiyaki: Using a ¼ cup measuring scoop, portion the cabbage mixture into the skillet. Flatten each portion gently with a spatula to about ½ inch thickness. Cook for approximately 3 minutes on one side until browned, then carefully flip and cook the other side for another 3 minutes. Adjust heat to low if it browns too quickly. Repeat this process with the remaining batter, cleaning and oiling the skillet as needed between batches.
- Add toppings and serve: Once cooked, drizzle the okonomiyaki with vegan Worcestershire sauce and thin lines of mayo. Garnish with sesame seeds, pickled ginger, sliced nori, and optional microgreens. Serve immediately while hot.
Notes
- If the mixture is too loose to hold shape, letting it rest will help the panko absorb moisture and bind better.
- Use a nonstick skillet and olive oil to prevent sticking and ensure even browning.
- The toppings can be adjusted according to preference, and adding microgreens brings a fresh, peppery note.
- For a dairy-free option, ensure the mayo used is vegan or plant-based.
- Okonomiyaki can be customized by adding protein like cooked shrimp or pork, but this recipe keeps it vegetarian-friendly.
Keywords: Okonomiyaki, Japanese pancake, savory pancake, cabbage pancake, vegetarian Japanese recipe
