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
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Thinly slice scallions, keeping the whites and greens separate. Peel and mince the garlic and ginger. Shred carrot on the largest side of a box grater. Trim 1 inch off the asparagus ends.
Add all-purpose flour, ¾ cup water, and a pinch of salt, to a large bowl and whisk until smooth. Add sliced scallion whites, minced garlic, shredded carrot, and green cabbage. Stir to combine. (The batter will be very thick.)
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add half the batter, spread into a ½ inch thick pancake, and lower heat to medium-low. Cook until the bottom is browned, 4 to 6 minutes. Flip and cook for another 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Repeat with remaining batter. TIP: Stir the batter before adding it to the skillet.
Return skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add minced ginger and asparagus. Cook, tossing occasionally, until crisp-tender, 2 to 3 minutes. Sprinkle with tuxedo sesame seeds.
Divide the 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. Itadakimasu! (In Japan, this is often said before a meal to express thanks to whomever prepared the food.)