Red Cabbage Okonomiyaki Fritters

Name: Red Cabbage Okonomiyaki Fritters
Yield: 4
Ingredients: 1 tsp black pepper; 2 tbsp cooking oil; 2 unit eggs; 2 clove garlic; 1 thumb ginger; 2 tbsp hoisin sauce; 1 c jasmine rice; 2 tbsp mayonnaise; 1 unit mushroom stock concentrate; 4 tsp salt; 2 unit scallions; 2 tbsp sesame seeds; 8 oz shredded red cabbage; 1 tsp sriracha; 113 g tempura batter mix; 1¼ cup, ½ tsp, ½ cup water

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👥 4 servings 📊 medium source_chef: Michelle Doll Olson

🥘 Ingredients

black pepper
1 tsp
cooking oil
2 tbsp
eggs
2 unit
garlic
2 clove
ginger
1 thumb
hoisin sauce
2 tbsp
jasmine rice
1 c
mayonnaise
2 tbsp
mushroom stock concentrate
1 unit
salt
4 tsp
scallions
2 unit
sesame seeds
2 tbsp
shredded red cabbage
8 oz
sriracha
1 tsp
tempura batter mix
113 g
water
1¼ cup, ½ tsp, ½ cup

🍳 Cookware

small pot
small bowl
large bowl
large pan
cutting board

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 shredded red cabbage . Trim and thinly slice scallions , separating whites from greens.

ginger: 1 thumb, garlic: 2 clove, shredded red cabbage: 8 oz, scallions: 2 unit
2

Heat a drizzle of cooking 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, ⏱️ 2 minutes . Stir in jasmine rice , water , and a big pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

cooking oil: 2 tbsp, sesame seeds: 2 tbsp, jasmine rice: 1 c, water: 1¼ cup, salt: 4 tsp
3

While rice cooks, in a small bowl , combine mayonnaise , water , and sriracha to taste.

mayonnaise: 2 tbsp, water: ½ tsp, sriracha: 1 tsp
4

In a large bowl , whisk together eggs , mushroom stock concentrate , and water . Whisk in tempura batter mix until no lumps remain. Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with 1 tsp salt and black pepper . Mix thoroughly to combine, ⏱️ 2 minutes .

eggs: 2 unit, mushroom stock concentrate: 1 unit, water: ½ cup, tempura batter mix: 113 g, black pepper: 1 tsp
5

Heat a large drizzle of oil in a large 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, ⏱️ 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 fritters into quarters and place atop rice. Top with sriracha mayo and hoisin sauce . Garnish with scallion greens and remaining sesame seeds. Serve.

hoisin sauce: 2 tbsp