Okonomiyaki

Photos & recipe courtesy Rachael Giesenschlag

A favorite easy meal for breakfast lunch or dinner: okonomiyaki. Versatile recipe, so you can you can use most seasonal veggies you’ll find in your CSA boxes or the farm stand.

Ingredients

• Boxed okonomiyaki mix (use instructions for 4 servings)

• 1/2 cabbage, thinly cut

• 3 scallions, diced

• 1 turnip, shredded

• 1 bunch carrots, shredded

Instructions

Mix veggies into batter. Heat skillet with oil over medium low heat. Add large spoonful of mix to make pancake size okonomiyaki 

Cook with lid until golden brown, about 5 minutes. Flip and cook another three minutes with lid on.

Remove to a plate and serve with okonomiyaki sauce, kewpie mayo and srichachi drizzled on top. Top  it chili crisp and kimchi.