In order to bring you the best organic produce, some ingredients may differ from those depicted.
Dairy-Free, Pescatarian, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
30–45 Minutes
This dairy-free Japanese snack-turned-main course gets brushed with a Japanese-style barbecue sauce and drizzled with rich mayo for the ultimate crowd-pleasing dinner.
Nutrition per serving
Calories 540, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 140mg (47% DV), Sodium 1230mg (53% DV), Total Carb. 50g (18% DV), Fiber 5g (18% DV), Total Sugars 11g (Incl. 9g Added Sugars, 18% DV), Protein 27g
Contains:
Eggs, Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Make the okonomiyaki batter
2
Prep and cook the fish
Sole or halibut:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for sole and 3 to 5 minutes per side for halibut.
Snapper:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the snapper, skin side down, and cook until lightly browned and the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer the fish to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces (discarding the snapper skin if desired). Season to taste with salt and pepper.
3
Cook the okonomiyaki
Serve
Transfer the okonomiyaki pancakes to individual plates. Brush with the tonkatsu glaze, top with the fish, and drizzle with as much mayo as you like. Garnish with the fried shallots and the green parts of the scallions and serve.