Name: Japanese-Style Broccoli Slaw Pancake (Okonomiyaki) with Tuna & Avocado
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 avocados; 3 (340 g) pkgs broccoli slaw; 355 ml chicken or vegetable broth; 3 (170 g) cans chunk light tuna in water; 6 eggs; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ limes; all-purpose flour; baking powder; chili-garlic sauce; mayonnaise; salt; sesame seeds; toasted sesame oil

Japanese-Style Broccoli Slaw Pancake (Okonomiyaki) with Tuna & AvocadoJapanese-Style Broccoli Slaw Pancake (Okonomiyaki) with Tuna & Avocado — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

2 avocados

3 (340 g) pkgs broccoli slaw

355 ml chicken or vegetable broth

3 (170 g) cans chunk light tuna in water

6 eggs

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ limes

all-purpose flour

baking powder

chili-garlic sauce

mayonnaise

salt

sesame seeds

toasted sesame oil

Instructions

Wash and dry the fresh produce.

Drain tuna and transfer to a large bowl; flake with a fork.

Peel and mince ginger and garlic. Add both to the bowl with the tuna.

Add eggs and broth to the bowl with the tuna; whisk to combine.

Place flour, baking powder, and salt in another large bowl; whisk to combine. Gradually add the egg mixture to the bowl with the flour, whisking to create a smooth batter.

Preheat a skillet over medium heat.

While the skillet heats up, add broccoli slaw to the bowl with the batter and stir until thoroughly combined.

Once the skillet is hot, add oil and swirl to coat the bottom. Add one-sixth of the pancake batter (1¼-cups per pancake) to the skillet and smooth out into a large, ½-inch thick pancake. Cook, flipping once, until golden brown and cooked through, 3-4 minutes per side. Remove to a plate and cover with aluminum foil.

Meanwhile, juice limes into a small bowl.

Peel and mince additional garlic. Add to the bowl with the lime, along with mayo and chili-garlic sauce; whisk to combine the spicy mayo and set aside.

Trim green onions and cut crosswise into ¼-inch pieces; transfer to a plate.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon. Add to the plate with the green onions.

Once the first pancake is done cooking, add more oil (about 1 teaspoon per pancake) to the skillet and repeat with remaining batter.

To serve, place a pancake on each plate. Top with green onions and avocado; drizzle with spicy mayo and sprinkle with sesame seeds. Enjoy!

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