Okonomiyaki
Before cooking
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Steps as written in the recipe card.
3 stepsTiming varies by step
Ingredient prep checklist
- Cabbage: 3 packed cups finely shredded cabbage (about ½ medium*)
- Scallions: 1¼ cups chopped scallions (about 1 bunch)
- Nori: ½ sheet nori (sliced**)
- Microgreens: ½ cup microgreens (optional)
In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
Step help
Watch for
Timing10 minute
for 10 minutes
Source
Okonomiyaki
References
This step uses
- 3 packed cups finely shredded cabbage (about ½ medium*)
- 1¼ cups chopped scallions (about 1 bunch)
- ¾ teaspoon sea salt
- 3 large eggs (beaten)
Full ingredient reference
- 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 large eggs (beaten)
- Extra-virgin olive oil (for brushing)
- 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)