Japanese Okonomiyaki with Dressed Mizuna & Garlic-Lemon Sauce

Japanese Okonomiyaki

with Dressed Mizuna & Garlic-Lemon Sauce

2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

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?

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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
time-saving
tips & techniques
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Japanese Okonomiyaki

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.

Make the sauces:
How To: Season 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:
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