Okonomiyaki
with Sesame Cucumbers and Sweet Tamari Sauce
Okonomiyaki, a traditional Japanese pancake, translates to “grilled how you like it.” We like ours packed with vegetables, with a crisp and crunchy crust from the sizzling hot skillet. Drizzle these savory fritters with the sweet tamari sauce or serve it on the side as a dip.
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INGREDIENTS
- 7 oz carrots
- 3 scallions
- 2 tbsp brown rice flour
- ¾ cup garbanzo bean flour
- 4 oz green cabbage
- 2 cucumbers
- 2 tsp sesame oil
- 1 tbsp black sesame seeds
- 1 tbsp rice vinegar
- ¾ cup edamame
- 3 tbsp Follow Your Heart® Vegenaise®
- 2 tsp agave
- 1 tbsp tamari
- 2 tbsp vegetable oil*
- Salt*
- *Not included
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INSTRUCTIONS
Grate the carrots on the largest side of a box grater (no need to peel). Thinly slice the scallions.
In a large bowl, combine the brown rice flour, garbanzo bean flour, ¾ cup water, and ¼ tsp salt. Whisk well, then add the grated carrot, half of the scallions, and the green cabbage. Stir with a spoon to combine.
Dice the cucumbers. In a medium bowl, combine the cucumbers, sesame oil, black sesame seeds, rice vinegar, edamame, and remaining sliced scallions. Mix well until the vegetables are evenly coated.
In a small bowl, combine the Vegenaise, agave, and tamari. Whisk the sweet tamari sauce until smooth
Place a large nonstick skillet over medium-high with 1 tbsp vegetable oil. Once hot, measure about 1 cup (half the batter) and add the batter to the skillet. Spread into one ½ inch thick pancake and lower heat slightly. Cook until the bottom is browned, about 4 to 6 minutes, then flip, and cook for an another 3 to 5 minutes. Repeat with another 1 tbsp vegetable oil and remaining batter.
Place the okonomiyaki onto large plates and top with the sesame cucumbers. Drizzle with sweet tamari sauce.