Okonomiyaki

When you can't visit Japan, enjoy the next best thing with this Okonomiyaki recipe—a delightful blend of crunchy cabbage, fluffy pancakes, and tantalizing toppings.

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 205kcal

Author FoodFaithFitness

Ingredients

2 1/2 cups finely shredded cabbage
1 cup panko breadcrumbs
pinch of salt
2 eggs beaten
2 tbsp chopped spring onions about 1 bunch
extra virgin olive oil for brushing
sesame seeds
nori sheets

Instructions

In a large bowl combine the cabbage, chopped spring onions, panko, and salt. Gently mix with your hands until all ingredients are well combined.
In a small bowl lightly beat the eggs.
Add the beaten eggs to the cabbage mixture and combine well.
Once the cabbage mixture is combined, let it sit for 10 minutes.
Heat a drizzle of oil on MEDIUM in a nonstick skillet. Scoop the cabbage mixture into the skillet and flatten gently with a spatula, until the mixture is about 1/2-inch thick.
Cook the okonomiyaki for about 3 minutes a side, or until browned. Repeat with the remaining mixture. Top with sesame seeds and nori. Serve hot, with a side of mayonnaise.

Notes

Don't skimp on the cabbage if you that quintessential crunch and unique texture.
Crack the eggs separately to avoid any rogue eggshells ruining your batter.
Stir your mixture just until the ingredients are combined. Don't overmix.

Nutrition