Mushroom and Cabbage Okonomiyaki

Thick vegetarian Japanese savory pancakes combine tender cabbage and mushrooms with crisp, deeply golden edges, then get their essential sweet-savory sauce and creamy toppings at the table.

49 min

4 generous servings

Two thick golden mushroom and cabbage okonomiyaki pancakes are topped with sauces, scallions, nori, and sesame.

Ingredients

1 lb green cabbage, finely shredded

4 scallions, thinly sliced, whites and greens divided

1 cup all-purpose flour

4 large eggs

1 tsp kosher salt

1/2 tsp ground black pepper

3 tbsp neutral oil, divided

1/3 cup okonomiyaki sauce, or equal parts ketchup and Worcestershire sauce

Japanese mayonnaise, nori strips, and sesame seeds, for topping

Equipment

Large nonstick skillet · Large mixing bowl · Whisk · Wide spatula · Second spatula or fish turner

Prevent watery batter

Use cooled stock and finely shredded cabbage, then fold only until coated. The mixture should be shaggy and thick, never pourable.

Serve straight away

Sauce each pancake just before eating so the browned edges stay crisp against the tender center.

Mix a sturdy batter

01. Shred the cabbage finely and slice mushrooms thinly so they cook through before the pancake exterior gets too dark.

02. Whisk flour, cooled stock, eggs, salt, and pepper, then fold in the vegetables. The mix should mound on a spoon; if cabbage releases liquid, toss and drain it briefly rather than adding more stock.

Brown the first pair

03. Warm 1 tbsp oil over medium and divide half the mixture into two loose mounds with space around them.

04. Press the mounds into 5-inch rounds and leave them undisturbed for 5 to 6 minutes; turn only when a wide spatula slides beneath a deeply golden, set edge.

Turn without breaking

05. Slide one wide spatula fully under the pancake and support its top with a second, then flip decisively in one motion and finish until tender at the center.

06. Hold the first pair warm, oil the skillet again, and repeat with the remaining mixture; avoid crowding so each side can brown.

Finish at the table

07. Drizzle with okonomiyaki sauce and Japanese mayonnaise, then add scallion greens, nori, and sesame. Ketchup mixed with Worcestershire stands in for okonomiyaki sauce, while regular mayonnaise and crushed roasted seaweed work well for harder-to-find toppings.