with BBQ Sauce & Sesame Asparagus
- 3 scallions
- 2 garlic cloves
- 1 oz fresh ginger
- 1 carrot
- 6 oz asparagus
- ¾ cup + 2 tbsp all purpose flour
- 8 oz shredded green cabbage
- 1 tbsp tuxedo sesame seeds
- 2 tbsp Follow Your Heart® Soy Free Vegenaise®
- 2 tbsp Bali BBQ Sauce
- 1 tbsp Sriracha
- vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the garlic and ginger. Shred the carrot on the largest side of a box grater. Trim about an inch off the ends of the asparagus.
In a large bowl, combine the flour, ¾ cup water, and a pinch of salt, and whisk until smooth. Add the sliced scallion whites, minced garlic, shredded carrot, and green cabbage. Stir with a spoon to combine. (The batter will be very thick.)
Heat a large nonstick skillet with 1 tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the batter. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, 4 to 6 minutes, then flip and cook for another 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Repeat with the remaining batter.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add the minced ginger and asparagus. Cook, tossing occasionally, until crisp-tender, 2 to 3 minutes. Sprinkle with sesame seeds.
Divide okonomiyaki between large plates and drizzle with Vegenaise and Bali BBQ sauce. Top with as much Sriracha as you’d like. Sprinkle with sliced scallion greens and serve with sesame asparagus. いただきます! (That’s a Japanese expression of gratitude often spoken before eating a meal.)