Okonomiyaki savory pancakes with sesame kale chips

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

Okonomiyaki savory pancakes with sesame kale chips

Dairy-Free, Family-Friendly, Vegetarian

2 Servings, 730 Calories/Serving

35–50 Minutes

Meaning “how you like it,” this savory Japanese pancake gets Sun Basketized with a touch of barbecue sweetness from our tonkatsu glaze and is served with crispy kale chips.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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 bunch organic lacinato or other kale (about ½ pound)
  • 1 tablespoon sesame seeds
  • 5 ounces soba noodles
  • 1 wedge organic green or other cabbage (about ½ pound)
  • 3 organic scallions
  • 4 organic eggs
  • Sun Basket okonomiyaki flour blend (rice flour - all-purpose flour - cornstarch - brown sugar - onion powder - granulated garlic)
  • Sun Basket tonkatsu glaze (ketchup - vegan Worcestershire - maple syrup)
  • 2 tablespoons paleo mayo

Nutrition per serving

Calories: 730, Protein: 27g (54% DV), Fiber: 14g (56% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 5g, Saturated Fat: 4g (20% DV), Cholesterol: 325mg (108% DV), Sodium: 540mg (23% DV), Carbohydrates: 92g (31% DV), Total Sugars: 19g, Added Sugars: 7g (14% 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.

Instructions

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

Wash produce before use

1

Make the kale chips

Heat the oven to 375°F.
Bring a medium sauce pot of water to a boil for the soba noodles.
  • Strip the kale leaves from the stems; tear or cut the leaves into 2-inch pieces.
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.
While the kale chips bake, prepare the soba noodles.

2

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 cook, prepare the remaining ingredients.

3

Prep the remaining ingredients; make the batter

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
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. With 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.

4

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 [4] batches, pour in half [one-fourth] of the batter and spread in an even layer. Cook, turning the pancake once using a spatula on either side, until lightly browned and cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed.

Serve

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.
Kids Can!
  • Strip and tear the kale leaves.
  • Toss the kale with oil and seasonings.
  • Massage the cabbage.
  • Brush the tonkatsu glaze; drizzle the mayo.
  • Garnish the okonomiyaki.