Japanese Okonomiyaki

with Dressed Mizuna & Garlic-Lemon Sauce

2 Servings

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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

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

step-by-step

instructions

Cook Along

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.

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.

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!