I made okonomiyaki the other day for the first time using what was in the crisper: Lacinato kale, carrots, 1/2 a green cabbage head, 6 eggs, and 3/4 cup of white flour. So easy, so satisfying!
Leftovers were good the next day with Sriracha and vegetarian Hoisin sauce. I tried one with unagi sauce that my mom gave us, not as sweet and gloopy as Hoisin, but it seemed to get lost in all the ruffage.
Next time I’ll try adding fresh shiitakes and baby shrimp. The combos are limitless. Somebody needs to open a self-serve okonomiyaki restaurant in Vancouver, stat. Imagine this: each low table has it’s own grill. You order a bunch of ingredients, get the batter, and make your own pancakes. How fun and delicious in this climate, would that be?
Recipe via Smitten Kitchen.