Akebia Shoot, Asparagus, and Chive Scape Okonomiyaki

As I scour the internet for recipes on Akebia shoots, the thin, curling new vines that sprout each spring from last year’s now woody growth, the only thing that I can find is anecdotal evidence of the Japanese eating it as fresh greens, especially in the Tohoku region. I know and have seen dishes with the bitter pod, have eaten the gelatinous and seedy interior, but none thus far on Akebia shoots.

It is a fast perennial grower and can be invasive in southern states, starting to sprout in even February. The attractive foliage and cute flowers give rise to these odd fruit that looks like something out of an alien movie. You can read my short excerpt on it in my garden here.

The texture and flavor is reminiscent of peashoots, with a slight bitterness (but far less bitter than dandelion or escarole.) While I’m picking them, I see a few spears of thick asparagus popping out of their bed, and my onion chives sending up scapes which would later bloom to become cute purple pink pom poms. The thought of either battering like tempura or making a pancake (okonomiyaki) with these now firmly planted itself in my head. You can use any veggie, including carrots, burdock root, cabbage (as is traditional) etc. with this—I just happened to use what I have on hand.

Evidently the bitterness didn’t bother anyone since my children and my husband readily ripped the piping hot pancake apart and downed them with very little fanfare (and now it makes me wonder if I imagined it). It’s nice to know this gorgeous ornamental is also a great veggie.

Recipe

• 1 bunch akebia shoots
• 2-3 asparagus spears, shaved
• 1 bunch onion chive scapes, or just chives
• 1 egg
• 1/2 cup water
• 1/2 cup flour
• 1/2 teaspoon salt
• Kewpie Mayo
• Okonomiyaki sauce or Tonkatsu sauce (I like Bulldog brand)
• Shredded nori
• Togarashi pepper powder
• Vegetable oil

1. Combine egg, water, flour, and salt together to form a runny batter.
2. Mix chive scapes, akebia shoots, and shaved asparagus into the batter.
3. In a pan well oiled with vegetable oil, pour pancake batter in and cook over medium high heat, until batter cooked through and slightly crispy.
4. Place onto a plate and drizzle with mayo, Okonomiyaki sauce, nori, and Togarashi. Serve hot.