Do you like Japanese food? Well, you are going to love this recipe: we are going to prepare okonomiyaki, known as the Japanese omelet, although it is also known as "Japanese pizza." Try it. This okonomiyaki recipe proves that weeknight meals don't have to be boring. This recipe cooks in an instant and is healthy, delicious, and with an incredible aroma and flavor.
Okonomiyaki is the easiest and healthiest pantry recipe in the world. This is a popular Japanese street food recipe and it's so simple that it can take over your kitchen and your palate. If you are not familiar with it, it is a kind of savory Japanese pancake similar to a frittata made with cabbage, chives, and a variety of meat or seafood, its taste is really perfect. This homemade version isn't entirely authentic, but it's healthy, delicious, and so easy to make for a quick, healthy dinner, this project is fun and won't have you spending a lot of time in the kitchen. Of course, this version of okonomiyaki is vegetarian, so you won't find meat or seafood here, perfect right?
A characteristic of this Japanese omelet is that it is prepared with all kinds of ingredients its name okonomiyaki means "whatever you like, grilled." Curious, right? We are going to see the recipe step by step, and we are also going to suggest how to replace some Japanese ingredients if you cannot find them in your area.To cook the okonomiyaki you have to pour the ingredients on the griddle, cook it on both sides using two spatulas, a large one (to be able to turn it over) and a small one (to manipulate it easily), and once ready, cover it with the sauce and the rest of the aforementioned ingredients. Okonomiyaki is often compared to omelets, pizza, and pancakes for the variety of ingredients it can contain and is even called Japanese pizza. It is a meal of the popular classes.
- 3 packed cups finely shredded cabbage, about ½ medium*
- 1¼ cups chopped scallions, about 1 bunch
- 1 cup panko breadcrumbs
- ¾ teaspoon sea salt
- 3 eggs, beaten
- Extra-virgin olive oil, for brushing
- for serving:
- Vegan Worcestershire sauce, (Annie’s recommended)
- Mayo, (Sir Kensington’s or Kewpie recommended)
- Sesame seeds
- Pickled ginger
- ½ sheet nori, sliced
- ½ cup micro greens, optional
- In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, 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 ¼ measuring cup to scoop the cabbage mixture into the skillet.
- Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 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 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.