Ingredients
- 2 1/2 cups finely shredded cabbage
- 2 tablespoons chopped spring onions about 1 bunch
- 1 cup panko breadcrumbs
- pinch of salt
- 2 eggs beaten
- Extra-virgin olive oil for frying
- Sesame seeds for garnish
- Nori sheets for garnish
- Mayonnaise for garnish
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 and rest for 10 minutes.
- Heat a drizzle of oil over medium heat 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 on each side, or until browned. Repeat with the remaining mixture. Top with sesame seeds and nori. Serve hot with a side of mayonnaise.
