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veggie okonomiyaki


Serves 4
Ready in 30
Active 30


3 cups cabbage, finely shredded on a mandoline
1 bunch scallions, white and green parts, chopped (a little more than 1 cup)
1 cup panko (up to 1/4 cup more if your mixture is overly watery after you add the eggs)
3 eggs, beaten
a splash of oil, for the pan
salt & pepper
(optional other fillings: chopped shrimp, meat, etc…)

vegan worcestershire sauce (we found that the ingredients in Annie’s brand are remarkably close to the actual ingredients in okonomiyaki sauce.

. Regular worcestershire is less sweet and the sauce should be slightly sweet).

sweet mayo: 1/4 cup mayo (I used vegan mayo), plus 1 teaspoon honey, plus 1/4 teaspoon sriracha. (put it in a squirt bottle, or a small plastic bag with a tiny corner cut off)

sesame seeds
bonito flakes (optional – these are not vegetarian)

Mix together cabbage, scallions, and panko. Add a few pinches of salt and a few grinds of pepper. Gently mix in eggs. This will be on the watery side, but if it feels much too watery, add 1/4 more panko. Don’t add much more than that, this should not become a dry dough.

Heat a large skillet to medium-high. Add a few splashes of olive oil.

Using a quarter-cup measuring cup (or similar sided scooping device), drop the batter into the skillet and flatten gently with a spatula. Turn the heat down to medium and cook okonomiyakis on each side for 2-3 minutes. (or if you’re making larger pancakes, cook each side for 3-4 minutes).

Remove from pan, brush with worcestershire sauce, squeeze sweet mayo on top, and top with sesame seeds and (optional) bonito flakes.

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