Red Cabbage Okonomiyaki Fritters

Name: Red Cabbage Okonomiyaki Fritters with Ginger Rice, Hoisin & Spicy Mayo
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 Egg; 2 clove Garlic; 1 tbsp Sesame Seeds; 1 Mushroom; 2 tbsp Mayonnaise; 82 g Tempura Batter Mix; 4 oz Cabbage; 2 unit Scallions; 3/4 cup Rice; 1 tsp Sriracha; 2 tbsp Hoisin Sauce; 1 Ginger; 1 tbsp Cooking Oil, tbsp; 2 tsp Salt, tsp; tsp Black Pepper, tsp

with Ginger Rice, Hoisin & Spicy Mayo

By Recipe0 System

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.

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

2 Egg
2 clove Garlic
1 tbsp Sesame Seeds
1 Mushroom
2 tbsp Mayonnaise
2 7/8 oz Tempura Batter Mix
4 oz Cabbage
2 unit Scallions
3/4 cup Rice
1 tsp Sriracha
2 tbsp Hoisin Sauce
1 Ginger
1 tbsp Cooking Oil, tbsp
2 tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

While rice cooks, in a small bowl, combine mayonnaise, ¼ tsp water (½ tsp for 4 servings), and sriracha to taste.
4

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.
5

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).
6

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.

From the same drawer

Related Recipes

Glazed Gingery Turkey Patties

medium

Super-Speedy Beef Lo Mein

medium

Jimmy O. Yang’s Hoisin Chicken Flatbread

medium

Hoisin-Glazed Chicken

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.