今日は! Good afternoon! I hope your weekend is off to a great start. Today’s recipe is a twist on a Japanese favourite of mine, okonomiyaki. It’s basically a savory cabbage pancake, but here, I’ve switched things up by using shredded brussels sprouts and a sesame sauce instead of the traditional mayonnaise. It tastes as good as it looks, and comes together in just 15 minutes.

“Okonomiyaki” translates to “as you like it”, so feel free to add any other mixins or toppings. I’d encourage you to buy frozen unpeeled shrimp; just thaw in lukewarm water for about 10 minutes while prepping the rest of the ingredients, then peel.

Brussels Sprouts Okonomiyaki

 

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Author: noctekana@gmail.com

Serves: makes 2 okonomiyaki

Ingredients

okonomiyaki

• 2 cups thinly sliced brussels sprouts
• 6 green onions, sliced
• ¼ cup chopped raw shrimp
• 3 eggs
• ½ tsp salt
• 1 tsp toasted sesame oil
• 1 tsp tamari
• 4 Tbsp spelt or all purpose flour
• 2 tsp oil, for frying
• toasted sesame seeds, for garnish

wasabi sesame sauce

• 1 tsp white miso
• ½ tsp wasabi paste
• ½ tsp sriracha
• 2 Tbsp tahini
• 2 Tbsp water
• ½ tsp coconut or brown sugar

Instructions

1. In a large bowl, toss brussels sprouts, onion, and shrimp.
2. In a separate bowl, whisk eggs, salt, sesame oil, and tamari. Add flour and stir until no lumps remain.
3. Pour egg mixture over brussels sprouts and mix well.
4. Heat 1 tsp oil in a small nonstick frying pan. When hot, dump ½ of the okonomiyaki mix into the pan and press flat. It will be about ½ - ¾ of an inch thick. Cook for 3-4 minutes, then flip and cook another 2-3 minutes. Repeat with the remaining mix.
5. While the pancakes cook, make the sauce by whisking together all ingredients.
6. Serve pancakes with a drizzle of sauce and toasted sesame seeds.

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