In order to bring you the best organic produce, some ingredients may differ from those depicted.
Okonomiyaki savory pancakes with smoky flaked sole
2 Servings, 680 Calories/Serving
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.
In your bag
- 3 organic scallions
- Sun Basket 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)
- Sun Basket smoky marinade (maple syrup - gluten-free tamari - sweet smoked paprika - cumin - cayenne)
- Sun Basket tonkatsu glaze (ketchup - vegan Worcestershire - maple syrup)
- 2 tablespoons paleo mayo
- 1 tablespoon fried shallots
Calories: 680, Protein: 43g (86% DV), Fiber: 6g (24% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 195mg (65% DV), Sodium: 970mg (40% DV), Carbohydrates: 54g (18% DV), Total Sugars: 15g, Added Sugars: 9g (18% 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 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.
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, 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
- Time the fish.
- Brush the okonomiyaki with the tonkatsu glaze.
- Garnish the okonomiyaki.