About the Recipe
This is a Japanese inspired savory pancake that gives a similar feeling to hashbrowns. A great way to have a savory breakfast or bring more vegetables into your appetizers and snacks.
Ingredients
3 packed cups finely shredded cabbage, about 1/2 medium
1 1/4 cups chopped scallions, about 1 bunch
1 cup panko breadcrumbs
3/4 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
1/2 sheet nori, sliced
1/2 cup microgreens, optional
Preparation
In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. Note that the mixture will be very loose and cabbage full, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes.
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a 1/4 measuring cup to scoop the cabbage mixture into the skillet. Flatten gently with a spatula so the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens if desired. Serve hot.