Green Okonomiyaki

Green Okonomiyaki

Ingredients

• 1 teaspoon instant dashi powder, such as Hondashi
• 2 large eggs
• ¾ cup all-purpose flour (3 1/2 ounces)
• 2 teaspoons kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 10 ounces Napa cabbage, finely shredded (about 4 cups)
• 1 medium zucchini (6 ounces), grated on the large holes of a box grater and squeezed dry
• 2 ounces baby spinach (2 packed cups), coarsely chopped
• 1 tablespoon drained pickled red ginger (or finely chopped pickled sushi ginger)
• ¼ cup safflower or canola oil
• Okonomiyaki sauce and Kewpie mayo, for drizzling
• Dried shaved bonito (optional) and shredded nori, for serving
  Nutritional Information

  • • Nutritional analysis per serving (2 servings)

      530 calories; 33 grams fat; 3 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 14 grams protein; 186 milligrams cholesterol; 858 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. In a large bowl, whisk 1 cup water with dashi powder (if using) until dashi is dissolved. (If you’re not using dashi, you can simply use plain water.) Whisk in eggs until well blended, then add flour, salt, baking powder and baking soda and whisk until smooth. Fold in cabbage, zucchini, spinach and ginger until well incorporated.
2. In an 8-inch nonstick skillet, heat 2 tablespoons oil. Add half the batter, spreading cabbage mixture into an even 6-inch round about 1-inch-thick (avoid the urge to push down on the cabbage, which would prevent fluffier pancakes). Cook over medium-low heat until pancake is set and golden-brown underneath, 8 to 10 minutes. Reduce heat to low and carefully flip pancake. (You might want to put a plate on top of the pancake, flip to invert the pancake onto the plate, then slide it back into the skillet.) Cook until golden-brown on second side and cooked through in center, about 8 minutes. Flip pancake over onto a fresh large plate. Wipe out skillet and repeat with remaining oil and batter.
3. Drizzle pancakes with okonomiyaki sauce and Kewpie mayo, and top with a handful of shaved bonito, if using, and nori. Serve warm.