Okonomiyaki is Japanese food, cabbage pancake.
When you go to Japan, you can see people make it with a thin metal spatula on the hibachi-style large pan.
It's super EASY, definitely easier than your expectation. The difficult part is to keep its shape when you flip it. But don't be disappointed if you fail and it looks like crashed crumbles - it would taste the same, to be honest.
(It contains egg. I have never tried to use vegan eggs like Beyond/Just Egg for this recipe...sorry for not helping. I'll update this page when I try it)
Ingredients
3 packed cups finely shredded cabbage, about half medium
*you can use a potato peeler(personally, just using a kitchen knife is easier haha), or just chopped/thinly sliced cabbage will work well too.
1 and 1/2 cups (you can add more or less) chopped scallions, about 1 bunch
1 cup panko breadcrumbs
1 teaspoon sea salt
3 eggs, beaten
Some flour (all-purpose)
*This is for adjusting the thickness/cohesiveness of the batter.
Olive oil or Vege oil, just cooking oil you use, for brushing
Katsuobushi (Benito flakes), Mayonaisse, Okonomiyaki sauce
** you can add shrimp or bacon!
** You can make okonomiyaki sauce at home, too. But if you are not sure about what it is supposed to taste like, buy a readymade sauce.
Instructions
1. In a large bowl, combine the cabbage, scallions, panko, and salt. Add beaten eggs and gently mix (the mixture will be very loose. If it's very dry, wait for about 10 minutes, the cabbage will provide some water itself). You can add flour to adjust the thickness - but not too much.
2. Heat a pan/skillet over medium heat. Brush the skillet with olive oil. (Recently, I started using a cooking oil spray, which is super convenient)
3. Scoop the cabbage mixture into the skillet. You flatten it with a spatula or spoon - 1/2 inch thick. Yes, it is very loose, but it will get less loose as it cooks.
4. Cook 3 minutes per side, or until browned (adjust heat)
5. Drizzle okonomiyaki sauce and mayo. If you have parsley, chop and sprinkle it.