These days, you see variations of the Japanese vegetable pancakes known as okonomiyaki everywhere. For good reason — they’re delicious and also densely packed with green vegetables. This recipe is an evolution of one my friend, Vineyarder Amy Miller, and I developed for my cookbook, Simple Green Suppers. This time I’ve added sliced Brussels sprouts to the greens mix and swapped cilantro for parsley. But honestly, I make these pancakes a lot as hors d’oeuvres when people are coming over (it’s fun to serve them hot out of the pan, but everyone loves them regardless of whether they’re hot or room temperature), and I make them with a little different combination of greens every time. I always keep a little red cabbage in the mix for color. I love to use local MV kimchi in these, too. Lastly – take note of the simple dipping sauce; it’s a real keeper.

Makes 10 to 12 pancakes

  • 3 tablespoons mayonnaise
  • 1 tablespoon tamari
  • 1 teaspoon Sriracha
  • 3 tablespoons chopped fresh cilantro or parsley 
  • 1 cup very thinly sliced Brussels sprouts (remove core first) or green cabbage
  • 1 cup very thinly sliced collard greens or mature kale
  • 1 cup very thinly sliced red cabbage
  • ½ cup chopped prepared, drained kimchi, plus 1 tablespoon liquid from the kimchi
  • 1/3 cup sliced scallions, white and green parts, plus 2 to 3 tablespoons for garnish
  • 3 eggs
  • 1/3 cup flour
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon kimchi liquid
  • Kosher salt
  • 3 to 4 tablespoons grapeseed or vegetable oil
  • 2 tablespoons toasted sesame seeds 

1. To make the sauce, stir together the mayonnaise, tamari, and Sriracha. Set aside.

2. In a large bowl, combine the Brussels sprouts (or green cabbage), collards (or kale), red cabbage, chopped kimchi, 1/3 cup of the scallions, and the chopped cilantro or parsley.

3. In a medium bowl, vigorously whisk together the eggs, flour, sesame oil, kimchi liquid, and ½ teaspoon salt until well blended.

4. Add the egg mixture to the vegetable mixture and stir to mix well.

5. In a large (12-inch) nonstick skillet over medium-high heat, heat 2 tablespoons of the oil. Scoop or spoon ¼-cup measures of the vegetable mixture into the hot pan and flatten slightly. (You can fit 3 to 4 pancakes in the pan at a time.) Cook for about 2 to 3 minutes, until golden brown on the bottom. Flip, turn heat down a bit, and cook for about 2 minutes more, until nicely browned on the bottom. Transfer pancakes to paper towel lined sheet pan or plate. Repeat with the remaining batter, adding more oil as necessary.

6. Serve the pancakes right away, garnished with a generous amount of sesame seeds and some sliced scallions. Serve the sauce on the side.