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Cauliflower Okonomiyaki

Crispy, zesty, with a hint of heat…this savory pancake is the ultimate late-night snack.


1 1/2 cups flour
1/2 cup cornstarch
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
12 oz. dashi (or stock)
1 Tbsp. soy sauce
1 tsp. sesame oil
4 eggs, beaten
2 cups Ready-Set-Serve Cauli Creations
2 cups Ready-Set-Serve Shredded Green Cabbage
1/3 cup Ready-Set-Serve Chopped Green Onions
2 Tbsp. peanut or canola oil


Potential garnishes: Kewpie mayonnaise, okonomiyaki sauce, sesame seeds, green onions, chopped nori, bonito flakes, Sriracha sauce.
Stir together dry ingredients (flour, cornstarch, baking powder, sugar, and salt). In a separate bowl, combine dashi, soy sauce, sesame oil, and eggs.
Combine all, being careful to stir as little as possible (to not increase gluten). Refrigerate for one hour.
Add cauliflower, cabbage, and green onions to chilled mixture.
Heat skillet with half of the oil. When hot, add 1/4 of the batter to the pan, using spatula to form a pancake shape. Reduce heat to medium and cook for five minutes or until first side is browned (do not burn). Flip and cook four to five more minutes. Repeat four more times.
Garnish okonomiyaki with toppings and serve.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.