Veggie Japanese pancakes

Ingredients for veggie Japanese pancakes:

• 3 cups cabbage, finely shredded on a mandolin
• 1 bunch scallions, white and green parts, chopped (a little more than 1 cup)
• 1 cup panko (up to ¼ cup more if your mixture is overly watery after you add the eggs)
• 3 eggs, beaten
• A splash of extra-virgin olive oil, for the pan
• Sea salt and fresh black pepper
• (optional other fillings: chopped shrimp, meat, etc…)
• To serve:
• Vegan Worcestershire sauce (we found that the ingredients in Annie’s brand are remarkably close to
• the actual ingredients in okonomiyaki sauce. Regular Worcestershire is less sweet, and the sauce
• should be slightly sweet.)
• Sweet mayo: ¼ cup mayo, plus 1 teaspoon honey, plus ¼ teaspoon sriracha*
• Sesame seeds
• Bonito flakes (optional – these are not vegetarian)

Preparation of veggie Japanese pancakes:

Mix together the cabbage, scallions, and panko. Add a few pinches of salt and a few grinds of pepper. Gently mix in the eggs. This will be on the watery side, but if it feels much too watery, add ¼ cup more panko. Don’t add much more than that; this should not become a dry dough.
Heat a large skillet over medium-high. Add a few splashes of olive oil.
Using a quarter-cup measuring cup or similar-sized scooping device, drop the batter into the skillet and flatten gently with a spatula. Turn the heat down to medium and cook the okonomiyakis on each side for 2-3 minutes. If you’re making larger pancakes, cook each side for 3-4 minutes.
Remove from the pan, brush with the Worcestershire sauce, squeeze the sweet mayo on top, and top with the sesame seeds and the bonito flakes, if using.