In order to bring you the best organic produce, some ingredients may differ from those depicted.
2 Servings, 700 Calories/Serving
We Sunbasketize these popular Japanese savory pancakes with our favorite toppings: house-made tonkatsu glaze and crumbled crispy kale chips. It’s okonomi-yummy.
Calories: 700, Protein: 28g (56% DV), Fiber: 13g (52% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 325mg (108% DV), Sodium: 950mg (40% DV), Carbohydrates: 88g (29% DV), Total Sugars: 23g, Added Sugars: 6g (12% DV).
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.
Wash produce before use
Make the kale chips
Heat the oven to 375°F.
Bring a medium sauce pot of water to a boil for the soba noodles.
On a sheet pan [2 sheet pans], drizzle the kale with 2 to 4 teaspoons oil; season with salt and pepper, sprinkle with the sesame seeds, and toss with your hands to coat. Spread in an even layer and bake, turning halfway through, until the kale chips are crisp, 10 to 15 minutes. Meanwhile, prepare the soba noodles.
Cook the soba noodles
To the pot of boiling water, add the soba noodles and cook until just tender, 2 to 3 minutes. Drain and rinse with cold water. Transfer to a cutting board and coarsely chop the noodles. While the soba noodles are cooking, prepare the remaining ingredients.
Prep the remaining ingredients; make the batter
In a medium bowl, massage the cabbage with 1 teaspoon [2 tsp] salt until it reduces in volume by about half. Pat dry with a paper towel.
Crack the eggs into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the cabbage, white parts of the scallions, chopped soba noodles, and okonomiyaki flour blend until combined. Season with pepper.
Cook the okonomiyaki
In a large frying pan over medium-high heat, warm 1½ teaspoons [1 TBL] oil until hot but not smoking. Working in 2  batches, pour in half [one-fourth] of the batter and spread in an even layer. Cook, flipping once with two spatulas if needed (see Chef’s Tip), until the pancake is lightly browned and cooked through, 1 to 2 minutes per side. Transfer to a plate. Add more oil between batches if needed.
Transfer the okonomiyaki pancakes to individual plates. Generously brush with the tonkatsu glaze and drizzle with as much mayo as you like. Garnish with the green parts of the scallions and crumble as many kale chips as you like over the top. Serve the remaining kale chips on the side.