Okonomiyaki (Vegetarian)
Okonomiyaki is a savory Japanese 'as-you-like-it' pancake, famously hailing from Osaka and Hiroshima. It is a thick, comforting disk of shredded cabbage held together by a light, savory batter and topped with an array of bold sauces. Our version utilizes the umami of pickled ginger, scallions, and a signature sweet-savory sauce, accented by nori or toasted sesame for depth. The texture is the highlight: a crispy, seared exterior giving way to a soft, almost custard-like interior. It is the ultimate Japanese soul food, designed to be shared and enjoyed straight off the griddle.
Chef's Secret: The secret to the authentic 'Nagaimo' texture (the soft, fluffy interior) without using actual mountain yam is to add a tablespoon of grated potato and a pinch of baking powder to the flour.
Ingredients
- Green Cabbage 4 cups
- All-purpose Flour 1 cup
- Vegetable Broth 1/2 cup
- Baking Powder 1/4 tsp
- Eggs 2
- Scallions 2
- Beni Shoga 1 tbsp
- Vegetable Oil 2 tbsp
- Okonomiyaki Sauce 2 tbsp
- Japanese Mayo 1 tbsp
- Aonori 1 tsp
- Nori Strips for garnish
Instructions
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Prep the Cabbage Base: Finely shred 4 cups of green cabbage. It is vital to shred it thinly so it wilts quickly but maintains a slight crunch inside the pancake.Expert Tip: Do not use a food processor for the cabbage; hand-shredding ensures the pieces are uniform and don't release too much water, which would make the batter thin and runny.
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Make the Batter: In a large bowl, whisk 1 cup of all-purpose flour, 1/2 cup of vegetable broth (cold), a pinch of salt, and 1/4 teaspoon of baking powder. Add 2 beaten eggs and whisk until just combined.Expert Tip: Keep the broth cold! A cold batter ensures that the pancake stays light and fluffy rather than becoming dense and bread-like.
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Combine: Fold the shredded cabbage, 2 chopped scallions, and 1 tablespoon of red pickled ginger (Beni Shoga) into the batter. Stir gently until every piece of cabbage is lightly coated.
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The Sear: Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Pour half the mixture into the center and shape it into a 1-inch thick circle. Do not press down on the pancake.Expert Tip: Pressing down on the pancake with a spatula will squeeze out the air and make it tough; let the gentle heat do the work of setting the structure.
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Flip and Cook: Cover the pan with a lid and cook for 5 minutes. Carefully flip the pancake (it will be soft, so use two spatulas). Cook for another 5 minutes uncovered until both sides are golden brown.Expert Tip: Covering the pan during the first half of the cook is the professional secret to ensuring the thick cabbage center is fully cooked and steamed through.
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The Toppings (Part 1): Spread a generous layer of Okonomiyaki sauce (a mix of ketchup, Worcestershire, and soy) over the top. Then, drizzle Japanese Mayo (Kewpie) in a zig-zag pattern across the sauce.
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The Lattice Effect: Use a toothpick to drag lines through the mayo and sauce in alternating directions to create the signature marbled 'lattice' look seen in Japanese restaurants.
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The Finish: Sprinkle with Aonori (dried seaweed powder) and more pickled ginger. Traditionally, bonito (fish) flakes are used, but for vegetarians, you can use toasted sesame seeds or shredded nori for that ocean-like aroma.
Nutrition Information
340
Calories
12g
Protein
42g
Carbs
14g
Fat