Okonomiyaki

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.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced ginger and edamame. Cook, toss occasionally, until browned, about 3 to 4 minutes. Sprinkle edamame with sesame seeds and transfer to a bowl. Cover to keep warm.

In a large bowl, combine the flour, ¾ cup water, and a pinch of salt. Whisk until smooth, then add the scallion whites, minced garlic, shredded carrot, and shredded green cabbage. Stir with a spoon to combine (the batter will be very thick).

Return the large nonstick to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add half of the batter to the skillet. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, about 4 to 6 minutes, then flip, and cook for another 3 to 5 minutes. Repeat with 1 more tbsp oil and remaining batter.

Divide okonomiyaki between large plates and evenly coat with BBQ sauce. Top with Vegenaise and as much Sriracha as you’d like. Sprinkle with sliced scallions and sesame edamame. 楽しい, which means “enjoy” in Japanese!