Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce

Japanese Okonomiyaki

with Dressed Mizuna & Garlic-Lemon Sauce

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

What’s in a name? In this case, a lot. Okonomiyaki is a savory kind of pancake. The word in Japanese means, “What you want.” And we couldn’t agree more. The batter for this fabulous, crispy dish is made with the season’s freshest produce. As a finishing touch, you’ll drizzle two different kinds of homemade sauce over the pancakes and top them with tender, peppery mizuna greens. What more could we ask for?

Get Cooking
fresh
ingredients
Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce
Title
  • 2 Scallions
  • 2 cloves Garlic
  • 1 Carrot
  • 1 Zucchini
  • ¼ head Green Cabbage
  • 1 cup Whole Wheat Flour
  • 1 Farm Egg
  • 3 Tbsps Hoisin Sauce
  • 2 Tbsps Mirin
  • ¼ cup Mayonnaise
  • 1 Lemon
  • 2 oz Mizuna
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions. Peel the garlic cloves. Mince 1 clove. Mince the other clove; then, using the flat side of your knife, smash until it resembles a paste. Peel and cut the carrot into thin matchsticks. Cut the zucchini into thin matchsticks. Core and very thinly slice the cabbage. Cut the lemon into 6 wedges and remove the seeds.

Make the batter:
2 Make the batter:

In a large bowl, combine half the scallions with the minced garlic, carrot, zucchini, cabbage, ¾ cup of water and some salt. Crack the egg into a separate, small bowl. Using a fork, briefly beat the egg, then add it to the bowl of vegetables. Gradually sprinkle in the whole wheat flour. Stir gently until just combined.

Cook the okonomiyaki:
3 Cook the okonomiyaki:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Add half the batter to the center of the pan and spread it toward the edges. Cook 4 to 5 minutes, or until golden brown. Carefully flip the okonomiyaki and cook an additional 4 to 5 minutes. Transfer to a plate. Repeat this process with the remaining batter.

Make the sauces:
4 Make the sauces:

In a small bowl, combine the hoisin sauce and mirin. In a separate small bowl, stir together the garlic paste, mayonnaise, 2 teaspoons of olive oil and the juice of 2 lemon wedges. Season with salt to taste.

Dress the mizuna:
5 Dress the mizuna:

In a medium bowl, combine the mizuna with the juice of two lemon wedges and a drizzle of olive oil. Season with salt and pepper and toss to coat.

Plate your dish:
6 Plate your dish:

Divide the okonomiyaki between 2 plates. Garnish each with the remaining scallions and lemon wedges. Drizzle the sauces over each in a decorative pattern. Top each with half the dressed mizuna. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the roots of the scallions; thinly slice the scallions. Peel the garlic cloves. Mince 1 clove. Mince the other clove; then, using the flat side of your knife, smash until it resembles a paste. Peel and cut the carrot into thin matchsticks. Cut the zucchini into thin matchsticks. Core and very thinly slice the cabbage. Cut the lemon into 6 wedges and remove the seeds.

2 Make the batter:

In a large bowl, combine half the scallions with the minced garlic, carrot, zucchini, cabbage, ¾ cup of water and some salt. Crack the egg into a separate, small bowl. Using a fork, briefly beat the egg, then add it to the bowl of vegetables. Gradually sprinkle in the whole wheat flour. Stir gently until just combined.

Make the batter:
Cook the okonomiyaki:
3 Cook the okonomiyaki:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Add half the batter to the center of the pan and spread it toward the edges. Cook 4 to 5 minutes, or until golden brown. Carefully flip the okonomiyaki and cook an additional 4 to 5 minutes. Transfer to a plate. Repeat this process with the remaining batter.

4 Make the sauces:

In a small bowl, combine the hoisin sauce and mirin. In a separate small bowl, stir together the garlic paste, mayonnaise, 2 teaspoons of olive oil and the juice of 2 lemon wedges. Season with salt to taste.

Dress the mizuna:
5 Dress the mizuna:

In a medium bowl, combine the mizuna with the juice of two lemon wedges and a drizzle of olive oil. Season with salt and pepper and toss to coat.

6 Plate your dish:

Divide the okonomiyaki between 2 plates. Garnish each with the remaining scallions and lemon wedges. Drizzle the sauces over each in a decorative pattern. Top each with half the dressed mizuna. Enjoy!

Plate your dish: