- 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 eggs, beaten
- Extra-virgin olive oil, for brushing
- Vegan Worcestershire sauce
- Sesame seeds
- Pickled ginger
- ½ sheet nori, sliced
- ½ cup microgreens, optional
Okonomiyaki is a popular Japanese street food/dish, which originates from Japan. It is a Japanese savory version of pancake or pizza, and some even said it is a version of frittata. It is a healthy and delicious dish that is very easy to prepare. It is made with flour, eggs, cabbage, scallions, and assorted meat or seafood. Traditionally, It is usually topped with a variety of condiments like okonomiyaki sauce, mayonnaise, and dried seaweed, etc.
This food is very adaptable, even if you don’t eat pork, or you prefer another protein choice. The topping and filling choices have numerous possibilities, which is why the dish in Japanese translates to “grilled as you like it.” Yaki translates to grill while okonomi means as you like it. If you’re like having fun while cooking your dish and you don’t like long hours in the kitchen, you must try out the okonomiyaki recipe.
Okonomiyaki can be prepared both in the vegan and non-vegan ways depending on your preference. Normally, the ingredients include cabbage, cheese, noodles, meat, and some seafood like (octopus, pork belly, shrimps, or squids). But for the vegan type, we would be preparing, using shaved cabbage, scallions, and panko breadcrumbs, mixing them with beaten eggs. You can’t possibly go wrong with it as it is tasty.
Toppings are a very necessary aspect of the dish, and In Japanese streets, they use okonomiyaki sauce, dried seaweed flakes, bonito flakes, and kewpie mayo. But for my preparation, I have the following ingredient for my toppings, and they include vegan Worcestershire sauce or soy sauce or tamari sauce, Nori, Mayo, Pickled ginger, Sesame seeds and fresh garnishes of scallions.
The vegan Worcestershire sauce can pass for the okonomiyaki sauce just that it is plant-based, and its sweet flavor is fabulous in the recipe. Mayo made from rice vinegar can substitute for the kewpie mayo. Pickled ginger adds a sweet and tangy burst of flavor. Sesame seeds add the nutty crunch. All of the vegan toppings can be used or just a few of them.
The recipe tips to follow for successful cooking: the cabbage should be shredded finely, i.e., they should be finely shredded in a food processor or with a sharp knife. If the cabbage is irregular, they won’t hold together well and have a less delicate texture. To avoid the okonomiyaki being dense, don’t press it down too much. Okonomiyaki is better to take immediately after cooking.
The preparation time is 10 minutes, cook time is 15 minutes, and the total time is 25 minutes. It is so easy a dish to make. It is delicious and serves well as dinner. With the ingredients listed above, how to get it done is very much easy, easily as to combine the ingredients, heat it, and then serve with your toppings.
- Using a large pan, combine the ingredients, since we are going vegan, mix the cabbage, scallions, panko, salts, and the beaten eggs. It should be made to be thickened for 10-15 minutes.
- Heat a medium skillet over low heat and put in oil. Into the oil, put the cabbage, and flatten it carefully with a wooden spoon till you get a brown color on both sides.
- Then repeat the method with the thickened mixture you have on the ground for just 5 minutes.
- Then add the topping, which includes the mayo, pickled ginger, sesame seeds, Worcestershire sauce, and garnished with scallions or micro greens.