Vegetable Okonomiyaki
These are fab with any mixture of Summer produce you have on hand, as long as there’s some cabbage in the mix. Don’t skip the suggested toppings, though – they take this dish above and beyond.
This great recipe comes to us from Farmhouse Delivery!
Featured Seedlings
Ingredients
- 4 - 6 c shaved green and/or red cabbage (a mandoline or food processor with slicing blade work best)
- 2 - 4 c shaved summer vegetables, we love zucchini and sweet peppers (use a vegetable peeler or the slicing blade of a food processor)
- 4 green onions, thinly sliced on an angle
- 1 tsp kosher salt
- 1/2 c all-purpose flour
- 6 large eggs, lightly beaten
- for the skillet oil
- for serving Hoisin sauce
- for serving Sriracha
- for serving mayo thinned with lemon juice to a drizzly consistency
- for serving toasted sesame seeds
- for serving slice green onions
Instructions
Step 1
Toss cabbage, fall vegetables, scallions and salt together. Toss mixture with flour so it coats everything, then stir in the eggs.
Step 2
Heat a big skillet or griddle over medium high heat until a drop of water evaporates on contact. Add a thin layer of oil and heat for a few seconds.
Step 3
Add 1/4 of the okonomiyake mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges start to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, about another minute or two.
Step 4
Slide onto a plate and keep warm in the oven while you cook the others.
Step 5
To serve, drizzle with hoisin, sriracha, and mayo to taste and sprinkle with sesame seeds and scallions.