Q1: What is the difference between Okonomiyaki and a regular American pancake?

The biggest difference is that an American pancake is typically a sweet breakfast food made from a flour and milk-based batter. An Okonomiyaki , on the other hand, is a savory dish that is perfect for lunch or dinner. Its batter is made from a base of shredded cabbage and egg, and it is always served with a variety of savory and tangy sauces and toppings.

Q2: What is the difference between Japanese mayonnaise (like Kewpie) and American mayonnaise?

Japanese mayonnaise is a culinary game-changer! Unlike American mayo, which uses the whole egg, Japanese mayonnaise is made with only the egg yolks , which gives it a much richer, more custardy texture. It is also typically made with rice vinegar instead of distilled vinegar, which gives it a sweeter and tangier flavor.

Q3: Can I make the batter ahead of time?

It is best to cook the Okonomiyaki right after you have mixed the batter. The salt will begin to draw out the water from the cabbage as it sits, which can make the batter a bit watery. However, you can save a ton of time by pre-shredding your cabbage and chopping your scallions ahead of time.

Q4: Is this recipe gluten-free?

To make this recipe completely gluten-free, you would need to substitute the panko breadcrumbs with your favorite brand of gluten-free panko or breadcrumbs . You would also need to be sure to use a gluten-free tamari and a gluten-free Worcestershire or Okonomi sauce , as traditional versions often contain wheat.

Q5: What are bonito flakes, and can I add them?

Yes! A very classic and highly recommended topping for an authentic Okonomiyaki is katsuobushi , or bonito flakes . These are paper-thin shavings of dried, fermented, and smoked skipjack tuna. They have a very deep, smoky, and savory umami flavor. The most magical part is that when you sprinkle them over the hot, saucy pancake, the heat causes them to curl and move, making it look like they are "dancing"!

The Best Easy Okonomiyaki (Japanese Savory Pancake!)

A simple, vegetarian recipe for Okonomiyaki, a classic Japanese savory pancake. This easy version features a ‘batter’ made from a simple mixture of finely shredded cabbage, chopped scallions, and panko breadcrumbs, all bound together with beaten eggs. The mixture is formed into small, individual pancakes and pan-fried in an oiled skillet until golden brown and cooked through. The finished okonomiyaki are served hot with traditional toppings: a drizzle of Worcestershire-style sauce, Japanese mayonnaise, and a sprinkle of sesame seeds, pickled ginger, and sliced nori.

Author: Evelyn

Ingredients

3 packed cups finely shredded cabbage
1 ¼ cups chopped scallions (about 1 bunch)
1 cup panko breadcrumbs
¾ teaspoon sea salt
3 large eggs, beaten
Extra-virgin olive oil, for brushing
For Serving:
Vegan Worcestershire sauce (e.g., Annie’s)
Mayonnaise (e.g., Kewpie)
Sesame seeds
Pickled ginger
½ sheet nori, sliced
½ cup microgreens (optional)

Instructions

In a large bowl, combine the shredded cabbage, scallions, panko breadcrumbs, and salt.
Gently mix in the beaten eggs. The mixture will be very loose and cabbage-heavy, not like a typical pancake batter. If it seems too dry, let it sit for 10 minutes.
Heat a nonstick skillet over medium heat and brush it with olive oil.
Use a ¼ measuring cup to scoop the cabbage mixture into the skillet, forming individual pancakes. Flatten them gently with a spatula to about 1/2-inch thickness.
Cook for 3 minutes per side, or until browned, reducing the heat if needed to prevent burning.
Repeat with the remaining mixture, wiping out and re-oiling the skillet between batches.
To serve, drizzle the hot okonomiyaki with Worcestershire sauce and mayonnaise. Top with sesame seeds, pickled ginger, and sliced nori. Garnish with microgreens, if desired.

Notes

This is a simplified version of Okonomiyaki, using panko and eggs as a binder instead of a traditional flour-based batter.
The batter is not meant to be smooth; it will be loose and held together by the egg as it cooks.
A nonstick skillet is recommended to prevent the pancakes from sticking.

Find it online: https://cookupjoy.com/easy-okonomiyaki/