Okonomiyaki savory pancakes with smoky flaked sole

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

Instructions

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

Wash produce before use

Make the okonomiyaki batter

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 dashi base 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

Prep and cook instructions are almost identical for all fish options.

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

For the 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. Transfer to a plate to cool slightly.

For the 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 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.

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 the tonkatsu glaze, top with the fish, and drizzle with as much mayo as you like. Garnish with the green parts of the scallions and fried shallots and serve.

Kids Can!

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

Okonomiyaki savory pancakes with smoky flaked sole

Name: Okonomiyaki savory pancakes with smoky flaked sole
Cook time: 30 min
Yield: 2
Ingredients: 3 organic scallions; Sunbasket miso dashi base (miso - gluten-free tamari - rice vinegar - garlic - ginger); ½ cup all-purpose flour; 1 organic egg; ½ pound organic shredded green or other cabbage; Fish options:; 2 wild skinless sole fillets (about 5 ounces each); 2 wild Alaskan skinless halibut fillets (about 6 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 - vegan Worcestershire - maple syrup); 2 tablespoons paleo mayo; 1 tablespoon fried shallots

Dairy-Free, Protein Plus

2 Servings, 680 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.

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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.

3 organic scallions
Sunbasket miso dashi base (miso - gluten-free tamari - rice vinegar - garlic - ginger)
½ cup all-purpose flour
1 organic egg
½ pound organic shredded green or other cabbage
Fish options:
2 wild skinless sole fillets (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 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 - vegan Worcestershire - maple syrup)
2 tablespoons paleo mayo
1 tablespoon fried shallots

Chef's Tip

To create the mayo stripes in our photo that are an iconic part of the okonomiyaki experience, transfer the mayo to a plastic bag and cut off a small corner. Pipe the mayo through the hole to form a thin line.

Nutrition per serving

Calories 680, Total Fat 29g (37% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 195mg (65% DV), Sodium 970mg (42% DV), Total Carb. 54g (20% DV), Fiber 6g (21% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 43g
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.