Okonomiyaki
with BBQ Sauce & Sesame Broccoli
Bring the street food of Osaka, Japan, to your kitchen with okonomiyaki, a savory pancake loaded with veggies and topped with BBQ sauce and sriracha. Served with sesame broccoli on the side.
Nutrition (per serving)
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INGREDIENTS
- 1 cup all-purpose flour
- 3 scallions, trimmed, thinly sliced and green and white parts separated
- 2 garlic cloves, peeled and minced
- 1 carrot, peeled and minced
- 8 oz shredded green cabbage
- 1 tbsp tuxedo sesame seeds
- 6 oz broccoli florets
- 1/4 cup vegan mayo
- 1/4 cup Bali BBQ Sauce
- 1 tbsp sriracha
- 2 tbsp + 1 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine flour, ¾ cup water, and a pinch of salt in large bowl and whisk until batter is thick. Stir in scallion whites, garlic, carrot, and cabbage.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Spread just half the batter into ½-inch thick pancake. Cook until golden brown, 5 to 7 minutes per side. Transfer to plate, sprinkle with salt, and repeat with oil and remaining batter. Wipe skillet clean.
Heat 1 tsp vegetable oil in same skillet over medium-high heat. Add sesame seeds, broccoli, a pinch of salt, and 2 tbsp water. Cook, tossing occasionally, until crisp-tender, 4 to 7 minutes.
Divide okonomiyaki between large plates and drizzle with mayo and BBQ sauce. Top with as much sriracha as you’d like. Sprinkle with scallion greens and serve with sesame broccoli. いただきます!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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