In order to bring you the best organic produce, some ingredients may differ from those depicted.

Okonomiyaki savory pancakes with smoky flaked tilapia

Dairy-Free, Pescatarian, Protein Plus

2 Servings, 620 Calories/Serving

30–45 Minutes

This savory Japanese snack-turned-main course gets brushed with a Japanese-style barbecue sauce and drizzled with rich mayo for the ultimate crowd-pleasing dinner.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 wedge organic green or other cabbage (about 7 ounces)
3 organic scallions
½ tablespoon miso
½ cup all-purpose flour
1 egg
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 5 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
Sunbasket smoky marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
Sunbasket tonkatsu glaze (ketchup - gluten-free tamari - maple syrup - water)
1 tablespoon mayo
1 tablespoon fried shallots

Nutrition per serving

Calories 620, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 910mg (40% DV), Total Carb. 51g (19% DV), Fiber 5g (18% DV), Total Sugars 10g (Incl. 9g Added Sugars, 18% DV), Protein 42g
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the okonomiyaki batter

Cut away any core from the cabbage; thinly slice the cabbage.
Trim the root ends from the scallions. Thinly slice the scallions on the diagonal, keeping the white and green parts separate; set aside the green parts for garnish.

In a large bowl, combine the miso and ⅓ cup [⅔ cup] very hot tap water. Add the flour and stir until blended. Crack the egg into the bowl and lightly beat until combined. Stir in the cabbage and white parts of the scallions and season generously with salt and pepper. Let stand while you prepare the fish.

Prep and cook the fish

Pat the fish dry with a paper towel; season lightly with salt and pepper and rub all over with the smoky marinade.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.

Add the fish (skin side down for trout) and cook until lightly browned (and the trout skin is crisp), 3 to 5 minutes for halibut, 3-4 minutes for tilapia, and 2-4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 3 to 5 minutes for halibut, 3-4 minutes for tilapia, and 1-2 minutes for trout.

Transfer the fish to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces (discard the trout skin if desired). Season to taste with salt and pepper.

Cook the okonomiyaki

In a medium frying pan over medium-high heat, warm 1½ teaspoons [1 TBL] oil until hot but not smoking. Working in 2 [4] batches, spoon in half [one-fourth] of the okonomiyaki batter and spread in an even layer to form a circle. Cook until starting to set, 2 to 3 minutes. Turn the pancake once using a spatula on either side. Reduce the heat to medium and continue cooking until lightly browned and cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with the remaining batter, adding more oil between batches if needed.

Serve

Transfer the okonomiyaki pancakes to individual plates. Brush with as much of the tonkatsu glaze as you like, top with the fish, and drizzle with the mayo. Garnish with the fried shallots and the green parts of the scallions and serve.

Kids Can!

Time the fish.
Brush the okonomiyaki with the tonkatsu glaze.
Garnish the okonomiyaki.

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