One of our favorite spring recipes, Okonamiyaki is a Japanese savory pancake that can be made with any of your spring greens.  The translation, “as you like” , about sums it up.  Here is a basic recipe using the Asian greens bundle and Napa cabbage from your share this week. Feel free to improvise with other ingredients you have on hand:

1 Cup All Purpose Flour

1 teaspoon salt

1 teaspoon baking powder

3/4 Cup Dashi*

2 eggs

1 finely grated new potato (optional)

4 Cups finely chopped spring Asian greens and Napa cabbage

2 tablespoons coconut oil

Top with yogurt sauce and chopped chives for garnish

Mix dry ingredients and wet ingredients separately. Combine in large bowl then add grated vegetables. Heat cast iron skillet on medium high and add 2 Tablespoons of coconut oil into pan.  Mix batter and spoon into hot skillet in the form of a large pancake.  If you'd like to add a protein (we recommend shrimp) place raw shrimp on top of pancake batter once in the skillet. Cook until brown on first side, flip.  Shrimp will cook with second side.  Make sure pancake is cooked through. Remove from skillet and top with yogurt sauce and chives.

Yogurt Sauce:

Mix one cup of greek style yogurt with:

2 Tablespoons finely chopped mint leaves

2 Tablespoons olive oil

2 Tablespoons lime juice

1/2 Teaspoon of salt

*Dashi - a fish stock made by soaking bonita flakes in hot water. In this recipe, Dashi can be substituted with a basic fish stock or warm water and 2 teaspoons offish paste.