CAP COOKS: OKONOMIYAKI

Okonomiyaki is quite possibly one of my favorite foods. But since I don't eat gluten, dairy or fish, it hasn't made an appearance in my kitchen in years. Lately I've been craving this Japanese comfort food so I asked my friends, Greg and Lindsay, the brilliant minds behind Dark Horse Organic, to put their spin on it. Greg's cooking is primarily plant based, and he leans heavily into his Japanese heritage, so I knew his interpretation would be perfect. Turns out I was right.

INGREDIENTS FOR THE BATTER

1.5 C GARBANZO BEAN FLOUR

1.25 C SPRING WATER

1 TSP KOSHER SALT

1 TSP DARK HORSE UMAMI POWDER 

1/4 SHREDDED CABBAGE 

Put ingredients into a mixing bowl and whisk until combined. Then fold in your cabbage.

TO COOK YOUR OKONOMIYAKI

Start with 1/8 cup of olive oil in a pan. Pour some batter in the pan. Once you see the bubbles in the middle of the pancake, try flipping. This is similar to a buttermilk pancake, it should be a couple of minutes on each side depending on the size.  Be fearless here and flip with confidence!

YOGURT AIOLI 

3 T COSMIC CULTURE YOGURT 

½ LEMON, SQUEEZED

SALT

Whisk in a bowl until desired consistency. 

DARKHORSE OKONOMIYAKI SAUCE

2 T TAMARI 

2 T MIRIN 

¼ 4 C DARK HORSE UMAMI KETCHUP 

2 T WORCESTERSHIRE 

1 T HONEY 

Cook for a few minutes on the stove, then remove to let cool and grate your ginger into the sauce. 

TOPPINGS

NORI SLICES

DICED GREEN ONION

SMOKED SALT

CILANTRO

URFA 

DARK HORSE FURIKAKE (TO BE RELEASED IN THE NEAR FUTURE!)


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