Delicious Vegetarian Okonomiyaki: Easy Japanese Pancake Recipe
This easy vegetarian Okonomiyaki recipe brings the flavors of Japan to your kitchen with crispy savory pancakes loaded with cabbage, scallions, and a tangy vegan sauce topping.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Pancakes
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 2 cups cabbage (finely shredded)
- 1 bunch scallions (chopped)
- 1 cup panko breadcrumbs
- 1 pinch sea salt
- 2 large eggs
- 2 tablespoons extra-virgin olive oil (for brushing)
- 2 tablespoons vegan Worcestershire sauce
- 2 tablespoons mayo (Kewpie or Sir Kensington’s recommended)
- 1 tablespoon sesame seeds (for sprinkling)
- 2 tablespoons pickled ginger
- 1 sheet nori (sliced thinly)
- 1 cup microgreens (optional for garnish)
Instructions
- Preparation In a large mixing bowl, combine finely shredded cabbage, chopped scallions, panko breadcrumbs, and a pinch of sea salt, mixing gently for 5 minutes.
- Mix Batter Crack the large eggs into the bowl and gently mix them into the vegetable mixture to form a cohesive batter, resting if needed.
- Preheat Skillet Preheat a nonstick skillet over medium heat for about 2 minutes and brush with olive oil.
- Cook Pancakes Scoop approximately ¼ cup of the mixture onto the skillet, flattening to about ½ inch thick, and cook for 3 minutes.
- Flip Pancakes Flip and cook for an additional 3 minutes until golden brown, then repeat with the rest of the mixture.
- Serve Drizzle cooked pancakes with vegan Worcestershire sauce and a dollop of mayo, then sprinkle with sesame seeds, pickled ginger, and nori.
Notes
- Rest the batter if needed to help it hold together better.
- Microgreens are optional but add a fresh garnish.
Keywords: Okonomiyaki, Japanese pancake, vegetarian pancake, savory pancake, easy Okonomiyaki recipe
