Red Cabbage Okonomiyaki Fritters
with Ginger Rice, Hoisin & Spicy Mayo
Here’s a cultural food lesson to get you in the mood for tonight’s meal: Okonomiyaki is a Japanese savory pancake made-up of a cabbage, flour, and egg batter. When you break down “Okonomiyaki” in Japanese, it quite literally means “what you like cooked.” So, our chef’s cooked up this version using a light tempura batter with red cabbage, scallions, ginger, and garlic. Served on top of sesame ginger rice and topped with the perfect combo of spicy mayo and sweet hoisin sauce, your newest fritter obsession is just around the (kitchen) corner.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Eggs
(Contains Eggs)
4 ounce
Shredded Red Cabbage
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
1 unit
Mushroom Stock Concentrate
2 unit
Scallions
1 thumb
Ginger
2 clove
Garlic
1 tablespoon
Sesame Seeds
¾ cup
Jasmine Rice
2 tablespoon
Hoisin Sauce
(Contains Soy, Wheat)
1 teaspoon
Sriracha
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
Not included in your delivery
1 tablespoon
Vegetable Oil
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • Peel and mince or grate ginger and garlic, keeping them separate. Finely chop cabbage. Trim and thinly slice scallions, separating whites from greens.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving) and a big pinch of ginger; cook, stirring frequently, until golden brown, 1-2 minutes. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine mayonnaise, ¼ tsp water (½ tsp for 4 servings), and sriracha to taste.
• In a large bowl, whisk together eggs*, stock concentrate, and ¼ cup water (½ cup for 4 servings). • Whisk in tempura mix until no lumps remain. • Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with ½ tsp salt (1 tsp for 4) and pepper. Mix thoroughly to combine, 1-2 minutes.
• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add half the batter (add a quarter of the batter for 4 servings). Cook until browned and crispy, 3-5 minutes per side. (TIP: If fritter begins to brown too quickly, reduce heat.) Transfer to a cutting board. • Repeat process with remaining batter to make 2 fritters total (4 fritters for 4).
• Fluff rice with a fork; season with salt and pepper to taste. • Divide ginger rice between plates. Cut okonomiyaki fritters into quarters and place atop rice. Top with sriracha mayo and hoisin. Garnish with scallion greens and remaining sesame seeds. Serve.
