Ingredient

• 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 large 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 microgreens, optional

Direction

• 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. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 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 with 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.