Ingredients

• 3 packed cups finely shredded cabbage, about ½ medium cabbage
• 1¼ cups chopped spring onions
• 1 cup Saitaku Panko Breadcrumbs
• ¾ teaspoon salt
• 4 eggs, beaten
• Olive oil for brushing
• Saitaku Japanese Mayo Original
• Saitaku White Roasted Sesame Seeds
• Saitaku Sushi Ginger
• 1 sheet Saitaku Nori, cutting into short thin strips

For the Okonomiyaki sauce:

• 1 1/2 tbsp tomato ketchup
• 1/2 tbsp Worcestershire sauce
• 2 tsp honey
• 1 tsp Saitaku Sushi Soy Sauce

Instructions

1. In a large bowl, combine the cabbage, spring onions, Panko Breadcrumbs, 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).
2. Heat a pan over medium heat. Brush the pan 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 pan and brushing with more oil as needed.
3. Drizzle the okonomiyaki with the pancake sauce and thin strips of squeezed mayo. Top with White Roasted Sesame Seeds, Sushi Ginger, and Sushi Nori. Serve hot.