OKONOMIYAKI SPROUT BOWL with Miso Glazed Mushrooms & Asian Inspired Slaw

Updated: May 13


Okonomiyaki, a popular street food from Osaka, Japan is a savory pancake made with cabbage. The sauce that coats the pancake is so tasty, it can be used on anything, hence brussels sprouts, yum. I served them over sushi rice with miso glazed mushrooms and Asian inspired coleslaw. So fun, so yum!

INGREDIENTS

2 cup sushi rice

2 lb Brussels sprouts, trimmed & halved

2 Tbsp pickled ginger, thinly sliced

2 scallions, sliced

1.5 Tbsp sesame seeds

(Okonomiyaki Sauce)

1/4 cup ketchup

2 Tbsp vegan Worcestershire sauce

1 Tbsp soy sauce

2 Tbsp maple syrup

(Miso Mushrooms)

1 lb cremini mushrooms, quartered

1/4 cup soy sauce

2 Tbsp water

2 Tbsp rice vinegar

2 Tsp miso paste

2 Tbsp maple syrup

2 tsp cornstarch

(Coleslaw)

3 cups shredded cabbage

2 large carrots, peeled & shredded

3 scallions, sliced

1/4 cup cilantro leaves

3 Tbsp rice vinegar

2 Tbsp soy sauce

2 Tbsp maple syrup

1 Tbsp sesame oil

(Sriracha Mayonnaise)

1/4 cup vegan mayonnaise

2 tsp sriracha

DIRECTIONS

1. Cook rice according to package directions. Wish together vegan mayonnaise and sriracha sauce. Set aside.


2. Prepare coleslaw by wisking together rice vinegar, soy sauce, maple syrup and sesame oil. In a large bowl combine cabbage, carrots, cilantro and scallions. Toss with dressing until well coated. Refrigerate until ready to serve.


3. Preheat oven to 425°F. Place brussels sprouts on a baking sheet. Toss with 2 Tbsp olive oil and sprinkle with salt and pepper. Arrange sprouts cut side down and bake 15 minutes.


4. Prepare okonomiyaki sauce by wisking together ketchup, vegan Worcestershire, 1 Tbsp soy sauce and 2 Tbsp maple syrup.


5. Remove brussels sprouts from oven and toss with okonomiyaki sauce. Bake another 15 minutes.


6. Wisk together 1/4 cup soy sauce, 2 Tbsp water, 2 Tbsp rice vinegar, 2 Tsp miso paste, 2 Tbsp maple syrup and 2 tsp cornstarch. Continue to wisk until miso paste dissolved. Set aside.


7. In a large nonstick skillet over medium-high heat with 2 Tbsp oil, sauté mushrooms until browned, approximately 5 minutes. Stir in miso mixture and cook until bubbling and sticky, approximately 3 minutes. Remove from heat.


8. Serve rice in bowls topped with Okonomiyaki brussels sprouts, miso glazed mushrooms and coleslaw. Drizzle with sriracha mayonnaise and srinkle with slivered ginger, sliced scallions and sesame seeds.


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