This is not a traditional Okonomiyaki, and I don’t have a recipe here, though I can talk you through it if you’re interested. If you’ve never had one, it’s essentially a cabbage pancake, and can have a variety of toppings. If you’d like to try your hand at a traditional one, there’s a great recipe on Serious Eats. I had never had one until I ate at Xiao Bao Biscuit in Charleston, SC about 5 years ago. Instantly, I knew that this was something I was going to crave forever. In fact, if you’d like to try an interesting spin on Okonomiyaki, XBB chef Josh Walker has a recipe for a version with sweet potatoes and brussels sprouts.
Last Saturday was St Patrick’s Day, and I had some leftover corned beef in the fridge. This seemed like the perfect opportunity to make my own version. I started scavenging for ingredients. I had some baby bok choy in the fridge, as well as a bottle of okonomi sauce. I took out the Duke’s mayo, some buttermilk and maple syrup for a quick sauce. I wanted something pickled for a little acidity, and thought the fermented chow chow from The Sweet Farm would be perfect. I didn’t have any scallions, but my garden is already producing chives. It made the perfect lunch, and could quite possibly end up on my menu.
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