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Sweet Potato & Cabbage Okonomiyaki

with Teriyaki Glaze & Miso-Roasted Broccoli

Cooking time

35 minutes

Servings

2/4

Calories

1150 /serving

Fans of Japanese food will already know the many-splendoured virtues of okonomiyaki, savoury pancakes packed with flavour and amazing textural contrasts. Let’s make ours with a mixture of grated sweet potatoes, shredded cabbage, scallions, and the secret ingredient: rice flour, the key to the okonomiyaki’s singular toothsomeness. On the side, broccoli florets roasted in a mix of miso and ponzu offer a beautiful counterbalance. And because all good fried Japanese treats deserve a silky mayo dipping sauce, you’ll be making your own with a touch of teriyaki. Serve this to friends, and watch their jaws drop.

We will send you:

  • 450g Sweet potatoes
  • 100g Shredded red cabbage
  • 3 Scallions
  • 1 Broccoli
  • 45ml Ponzu lime sauce
  • 150ml Mayonnaise
  • 30ml Teriyaki glaze
  • 18g Black & white sesame seeds
  • 90g Rice flour
  • 10g White miso paste
  • 1g Crushed nori
  • 6.25g Tokyo street food spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Egg, Sesame Seeds, Soy, Wheat

You will need:

Large pan (non-stick if possible)
Peeler
Sheet pan
Oil
Salt & pepper
Parchment paper
Grater
Total Fat
71 g
Saturated Fat
6 g
Sodium
1990 mg
Total Carbs
112 g
Sugars
23 g
Protein
18 g
Fibres
18 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. Cut the broccoli into long, thin florets, including the stem. In a bowl, combine the miso and ponzu sauce; stir to combine thoroughly. On a lined sheet pan, toss the broccoli with ½ the miso-ponzu mixture and a drizzle of oil; season with S&P. Arrange the broccoli in a single, even layer. Roast in the oven, stirring halfway through, 15 to 18 minutes, until browned and tender when pierced with a fork. Set aside in a warm spot.
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Mise en place
While the broccoli roasts, peel and grate the sweet potatoes. Roughly chop the cabbage. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Prepare the okonomiyaki batter
In a large bowl, combine the grated sweet potato, chopped cabbage, white bottoms of the scallions, rice flour, all but 2 tbsp of the mayonnaise (double for 4 portions), ½ the sesame seeds and remaining miso-ponzu mix; season with the spice blend. Stir until just combined.
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Cook the okonomiyaki
In a large pan (non-stick if possible), heat a thin layer of oil on medium. Working in batches so as not to overcrowd the pan, add 2 tbsp of the batter to the pan for each okonomiyaki, flattening with the back of your spoon (be careful, the oil may splatter). The batter should make 6 to 8 okonomiyaki (double for 4 portions). Cook, 2 to 3 minutes per side, until golden brown and cooked through. Transfer immediately to a plate lined with paper towel and season with S&P.
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Make the teriyaki mayonnaise
While the okonomiyaki cook, in a small bowl, combine ½ the teriyaki glaze, the remaining mayonnaise and 1 tsp water (double for 4 portions); stir to combine thoroughly.
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Plate your dish
Divide the miso-roasted broccoli and finished okonomiyaki between your plates. Drizzle the okonomiyaki with the teriyaki-mayonnaise and remaining teriyaki glaze. Garnish the okonomiyaki with the crushed nori, remaining sesame seeds and as many of the green tops of the scallions as you’d like. Bon appétit!