Guess what!  I have another awesome mash-up for you.  OKONOMIYAKI WRAPS.

First of all, what is okonomiyaki?  Other than that it's fun to say (rolls off the tongue doesn't it), it is a Japanese savory pancake originating from Osaka, Japan.  The pancake batter itself is traditionally flour-and-egg based, with finely shredded cabbage mixed right in.  The name itself translates to "grill as you like it", meaning you can adapt it by adding to the pancake batter a variety of different ingredients from veggies (i.e. corn, mushrooms, potatoes) to meats (i.e. pork, beef, chicken) to seafood (i.e. shrimp, squid, fish).  When we lived in downtown Toronto, we were lucky to be a 2-minute walking distance from Okonomi House, a small Japanese-run restaurant that specializes in - you guessed it - okonomiyaki.  It was there that we discovered this ultra tasty food.    

Apart from the cabbage-filled pancake itself, a trademark of okonomiyaki is the presentation and the condiments served on top.  First you have the sauce one-two punch from Japanese mayo and okonomiyaki sauce.  Think of Japanese mayo as a richer (egg yolks only, no whites), tangier yet sweeter version of the American mayo.  Okonomiyaki sauce is a dark, umami-packed condiment perhaps similar to American BBQ sauce except more intense.  The popular brand Otafuku is made with tomatoes, dates, onions and a string of other ingredients.  Finally just before serving, the pancake receives a generous shower of bonito flakes (aka katsuobushi) that seemingly sways and dances about as it reacts to the heat beneath.  So dramatic.  Green onions and pickled red ginger may also serve as garnishes.  { Don't know much less have some of these ingredients?  I got you.  See * NOTE SOURCING INGREDIENTS further down below.  }  

I made my own versions of okonomiyaki sauce and Japanese mayo because I'm not keen on the additives in the commercial ones.  When I was researching okonomiyaki sauce, I kept seeing simplified renditions with ketchup and Worcestershire which I wasn't convinced about (besides I don't use Worcestershire because one daughter is allergic to fish and it contains anchovies).  I knew I wanted to use my tamarind paste to get that necessary punchy flavor, at the very least.  I've documented my love for the tamarind flavor recently in this post.  And guess what, Worcestershire contains tamarind extract so I felt on the right track. Then as if timed just for me, within the same week out came Lady & Pup's 'Menchi Katsu Sando' post which included a recipe for a sauce just like okonomiyaki sauce.  Yippee!  I leveraged her recipe and made my own tweaks including the use of tamarind paste.  So tasty.  Alternatively, you can opt for dried prunes (like Lady & Pup) or dried dates (like Otafuku) whichever is more accessible but honestly Walmart.com sells organic tamarind paste so it isn't as obscure as one might presume.  Prunes and dates would get you the more accurate dark brown color but my taste buds prefer tamarind which makes my sauce more orange-y red.  Please no criticism on color-authenticity. You can use whichever one you want...you're the commander in charge :)    

In my mash-up adaptation, I omit the pancake altogether in favor of a simpler wrap made primarily from eggs, arrowroot flour and almond milk, which is gluten free and paleo-friendly too.  Then I go ahead and load the insides with tasty pork leftovers from my Miso Gochujang Braised Pork Roast  (feel free to sub any other protein you want, leftover or otherwise, remembering the mantra here is "grill as you like"), the aforementioned okonomiyaki sauce. shredded cabbage (I used purple) and some fresh microgreens.  For a decidedly more okonomiyaki-ish vibe, I saved the Japanese mayo and dried bonito flakes to place the top of the wraps.  You're welcome to add those on the inside along with the other fillings, but what's the fun in that?

If you are no dietary restrictions, you can definitely use regular flour or corn tortilla wraps instead.

*NOTE SOURCING INGREDIENTS :  If some of the above sounded like foreign mumble-jumble to you, don't panic!  And also don't click the 'X' on your browser yet - hear me out.  Here are my sourcing tips: 

• This post includes recipes for my homemade versions of both aforementioned sauces - the Japanese mayo and okonomiyaki sauce. If you desire a shortcut, you can purchase Kewpie mayo here and Otafuku okonomi sauce here - but make note these are NOT paleo nor gluten free and contain additives.

• Tamarind paste is easier to get than you think. I even found an organic one sold online by Walmart. Nevertheless, you can use dried prunes or dried dates in the sauce if you can't get your hands on it.

• Bonito flakes aka katsuobushi is probably the most difficult item to get. That said, popular brand Eden Foods sells it here and so does Amazon (allergy alert : omit the dried bonito flakes altogether if you are allergic to fish. It's dried fish!)

MAKE AHEAD :  

• Meat / Filling: This is an exciting way to use up leftover pork roast or chicken! You'll need about 3-4 cups of meat, assuming about 1/4 to 1/3 cup per wrap. You might be interested in my yummy braised pork roast recipes 1) Miso-Gochujang or a more classic 2) Beer-Braised.

• Sauces: Both the Japanese mayo and okonomiyaki sauce can be made in advance and kept refrigerated in an airtight container for up to a week.

• Wraps: The wraps can be made in advance and wrapped up in the refrigerator up to 5 days or freezer up to 6 months. If freezing them, place parchment paper in between each wrap to prevent freezing together. Thaw in refrigerator 2 hours prior to use. I like to warm it up gently in the microwave under lightly-dampened paper towel just before serving.

Okonomiyaki Wraps

{ gluten-free, dairy-free, paleo }

Recipe makes 12 wraps (serves 4-6).

INGREDIENTS

For the okonomiyaki sauce:   (Makes ~3/4C of sauce; adapted from the prune katsu sauce in this Lady & Pups post):

1/2C onion or shallots, minced

1/2 tsp salt

2 tsp olive oil or coconut oil

2 tbsp tamarind paste (or sub 6 dried prunes or dried dates if you can't find tamarind paste - see sourcing note above)

1 clove garlic, peeled 

3 tbsp tamari (or soy sauce if not gluten-intolerant)

2 tbsp apple cider vinegar

1 tbsp balsamic vinegar

2 tbsp tomato paste

1.5 tbsp mild tasting honey

1.5 tsp yellow mustard

1/8 tsp ground allspice

Small splashes of water if needed to blend and thin to correct consistency i.e. like that of BBQ sauce

For the Japanese-style mayonnaise:  (Makes ~ 1C of mayo you will have leftover; see 'MAKE AHEAD' note above regarding storage) * 

1C of mild flavored oil e.g. light olive oil or avocado oil

2 large egg yolks

1/2 tsp dijon mustard

2 tbsp apple cider vinegar, divided

2 tsp mild tasting honey

1 tsp kosher salt

pinch garlic powder

*To simplify further, you can skip the first 3 ingredients (oil, yolk, mustard) and instead use about 1 cup of store-bought yolk-only mayonnaise (look for additives-free!) as the base and whisk in the seasonings apple cider vinegar, honey, salt and garlic powder to transform it into a Japanese-style mayonnaise.

For the wraps:   (Makes 12 x 8" wraps.  Recipe via Against All Grains 'Meals Made Simple' cookbook)

6 large eggs, beaten

1C unsweetened almond milk

6 tbsp coconut flour, sifted

1/2C arrowroot powder

2 tbsp melted ghee or coconut oil (or your oil of choice)  + more for the pan

1/2 tsp sea salt

For assembly:

~3 to 4 C leftover braised pork roast, or other leftover protein, assuming 1/4 to 1/3 cup of protein per wrap.  (These are my braised pork roast recipes 1) Miso-Gochujang or 2) Beer-Braised. )

Purple cabbage, finely shredded

Microgreens (or other leafy greens)

Dried bonito flakes aka katsuobushi (see * sourcing note above)

METHOD

Make the okonomiyaki sauce:  In a small saucepan over medium-low heat, saute the onion (or shallot) in the oil, seasoning right away with the salt, until caramelized, about 5 minutes.  Scrape into a blender along with the remaining ingredients.  Blend until a smooth puree is achieved, adding a wee bit of water if needed to get the correct consistency which should be similar to thick BBQ sauce.  Set aside until ready to use. Sauce can be refrigerated in an airtight container for up to a week.

Make the Japanese-style mayonnaise:  Wash your blender.  Add the yolk, mustard and 1 tbsp of the apple cider vinegar. Start the blender on the lowest setting and begin drizzling about half of the oil in a super slow stream (don't rush it) until it begins to emulsify i.e. looks blended together.  Once that happens, you can pour the remaining half of the oil a little bit faster. Once all of the oil is fully incorporated and you have a thick consistency, add the remaining ingredients and give it a few pulses until just combined.  Mayonnaise can be refrigerated in an airtight container for up to a week or the expiration date of your eggs, whichever is earlier.         

Make the wraps:  For this step, you can rinse out and use the blender again, or use a hand whisk and large bowl.  Heat a well-seasoned cast iron pan or griddle (or a non-stick pan) over medium-high heat.  Put all the ingredients into the blender (or bowl) and blend/whisk until combined.  Allow the batter to sit for 10 minutes, then blend/whisk again.  Melt a small amount of ghee (or oil of your choice) on the pan and spread it all over.  Ladle 1/4 cup of the batter onto the pan and quickly spread it around into a paper-thin 8" circle, either using the back of the ladle or by turning the pan quickly in a circular motion with your wrist.  Fill any holes with drops of batter if necessary.  Cook for 45 seconds, until the sides begin to lift. Gently flip over and cook another 30 seconds on the other side.  Move to a plate to cool and continue with the rest.  Grease the pan between wraps as needed but you shouldn't need to do it for every single one.  Finished wraps can be refrigerated 5 days or up to 6 months in the freezer.  If freezing, place parchment paper in between each wrap to prevent freezing together.  To use, defrost in fridge 2 hours. If you like it warm, gently microwave under lightly dampened paper towel.

Assemble:  Start with a wrap.  Spread desired amount of the okonomiyaki sauce and place a portion of roast pork (or chicken or tofu or whatever you've got going) on top.  Add shredded purple cabbage, microgreens and bring the edges together to create a wrap.  Drizzle Japanese-style mayonnaise all over and garnish with dried bonito flakes.

Enjoy xx

If you like this recipe, pin it to Pinterest!  You can also leave me a comment below to let me know what you think of this post - I would love that. :)