Okonomiyaki
Cabbage-heavy okonomiyaki — crisp-edged savory pancakes bound with egg and panko, finished with Kewpie mayo and nori.
Overview
Ingredients
Equipment
- Nonstick skillet
- Large bowl
- Spatula
Method
Combine the base
Combine cabbage, scallions, panko, and salt in a large bowl.
Mix in the eggs
Gently mix in the beaten eggs. The mixture should look loose and cabbage-heavy rather than like pancake batter.
Heat the pan
Heat a nonstick skillet over medium heat and brush it with olive oil.
Form the pancakes
Scoop portions of the cabbage mixture into the skillet and gently flatten them to about 1/2 inch thick.
Cook
Cook for about 3 minutes per side, lowering the heat if necessary, until golden brown.
Repeat
Repeat with the remaining mixture.
Top and serve
Top with Worcestershire sauce, mayo, sesame seeds, pickled ginger, nori, and microgreens if using.
Tips
Nutrition
Storage
Frequently asked
Can I add other mix-ins?+
Yes — thin slices of mushroom or leftover vegetables fold in happily. Just keep the cabbage the star.
What if I can't find Kewpie mayo?+
Regular mayonnaise works; a tiny splash of rice vinegar stirred in gets you close.
Related recipes
Little thoughts from readers
A small corner for words, memories and gentle feelings.
Leave a little note
Tell June what this page made you feel.