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Dairy Free

Okonomiyaki with Edamame

Chinese Broccoli & Sriracha Mayo

Cooking time

30 minutes


2 / 4


912 /serving

This week we’re putting the Goodfood spin on a Japanese classic. The okonomiyaki is a savoury pancake composed of flour, eggs, cabbage and scallions. While traditionally made with meat, we’ve reinvented ours to be packed with vegetables and oozing with flavour. Crisp edamame beans and toothsome Chinese broccoli make for the perfect topping along with a drizzle of Sriracha mayo. This dish is so surprisingly delicious, everyone around the table will be begging you for more!

We will send you:

  • 3 Scallions
  • 150g Shredded green cabbage
  • 225g Chinese broccoli
  • 15ml Sesame oil
  • 45ml Mayonnaise
  • 30ml Rice vinegar
  • 160g All-purpose flour
  • 45ml Soy sauce reduced in sodium
  • 225g Edamame
  • 30ml Sriracha

You will need:

Large pan (non-stick if possible)
Salt & pepper
2(4) Eggs
Total Fat
50 g
Saturated Fat
8 g
1525 mg
Total Carb
82 g
10 g
33 g
14 g
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Mise en place
Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Roughly chop the chinese broccoli into bite size pieces. In a bowl combine, the soy sauce and vinegar. Crack eggs into a bowl and beat until smooth.
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Make the batter
In a bowl, combine the flour, ½ cup of water and the eggs; season with S&P. Add the cabbage and white bottoms of the scallions; stir gently until just combined.
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Cook the vegetables
In a large pan (nonstick, if possible), heat the sesame oil and a drizzle of oil on medium. Add the edamame and chinese broccoli. Cook, stirring occasionally, 4 to 5 minutes, until the broccoli has wilted. Drizzle with the soy sauce mixture and transfer to a plate. Wipe out the pan.
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Cook the okonomiyaki
In the reserved pan, heat a drizzle of oil on medium. Add the batter to the pan and spread it toward the edges. Cook, 4 to 5 minutes per side, until golden brown. Transfer to a serving plate.
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Finish & serve
In a small bowl, combine the mayonnaise, as much of the sriracha as you’d like, and a drizzle of oil. Top the okonomiyaki with the sriracha-mayo and cooked vegetables. Cut the okonomiyaki into wedges. Garnish with the green tops of the scallions. Bon appétit!