Okonomiyaki #vegetarian #food #healthy #mushroom #dinner

This okonomiyaki formula demonstrates that weeknight suppers don't need to be exhausting! It cooks instantly, and it's solid, flavorful, and overly enjoyable to make.

At the point when you consider wash room plans, okonomiyaki probably won't be the main thing that rings a bell. It surely wasn't for Jack and me. In the course of the most recent couple of weeks, we cooked our way through an entire slew of bean plans, rice plans, and pasta plans before it occurred to us that we had all that we expected to make this well known Japanese road food directly in our kitchen!

Jack and I originally attempted okonomiyaki out traveling to Japan almost ten years back, and we've cherished it from that point onward. In case you're curious about it, such an a frittata-like Japanese appetizing flapjack made with cabbage, scallions, and arranged meat or fish (Jack regularly considers it a cabbage hashbrown). This hand crafted form isn't totally legitimate, yet it's solid, delectable, thus darn simple to make. In case you're searching for a great cooking venture that doesn't require hours in the kitchen, you need to attempt this okonomiyaki formula!

Also try our recipe : Sweet Potato, Chickpea and Spinach Coconut Curry #potato #coconut #vegan #chickpea #healthy

Ingredients :

3 packed cups finely shredded cabbage, about ½ medium*
1¼ cups chopped scallions, about 1 bunch
1 cup panko breadcrumbs
¾ teaspoon sea salt
3 eggs, beaten
Extra-virgin olive oil, for brushing

for serving:

Vegan Worcestershire sauce, (Annie’s recommended)
Mayo, (Sir Kensington’s or Kewpie recommended)
Sesame seeds
Pickled ginger
½ sheet nori, sliced**
½ cup microgreens, optional

Instructions :

In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing more oil, as needed.
Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

Source : bit.ly/3gHtui0