Okonomiyaki
Ingredients
The pancake
-
3
cups
finely shredded cabbage
-
1¼
cups
chopped scallions
-
1
cup
panko breadcrumbs
-
¾
teaspoon
sea salt
-
3
large
eggs, beaten
-
Extra-virgin olive oil
for brushing
For serving
-
to taste
Vegan Worcestershire sauce
-
to taste
Mayo (Sir Kensington’s or Kewpie recommended)
-
to taste
Sesame seeds
-
to taste
Pickled ginger
-
½
sheet
nori, sliced
-
½
cup
microgreens (optional)
Instructions
- Combine cabbage, scallions, panko, and salt in a large bowl.
- Gently mix in the beaten eggs, ensuring the mixture remains loose.
- Heat a nonstick skillet over medium heat and brush with olive oil.
- Use a ¼ measuring cup to scoop the mixture into the skillet, flattening it gently to about ½ inch thick.
- Cook for 3 minutes per side until browned, adjusting heat as necessary.
- Repeat with the remaining mixture, adding more oil as needed.
- Serve hot, drizzled with Worcestershire sauce and mayo, topped with sesame seeds, pickled ginger, nori, and microgreens if desired.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
210mg
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