• Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. • Peel and mince or grate ginger and garlic, keeping them separate. Finely chop cabbage. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the sesame seeds (save the rest for serving) and a big pinch of ginger; cook, stirring frequently, until golden brown, 1-2 minutes. • Stir in rice, 11/4 cups water (21/4 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, in a small bowl, combine mayonnaise, 1/4 tsp water (1/2 tsp for 4 servings), and sriracha to taste.

• In a large bowl, whisk together eggs*, stock concentrate, and 1/4 cup water (1/2 cup for 4 servings). • Whisk in tempura mix until no lumps remain. • Fold in cabbage, garlic, scallion whites, and remaining ginger. Season with 1/2 tsp salt (1 tsp for 4) and pepper. Mix thoroughly to combine, 1-2 minutes.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, carefully add half the batter (add a quarter of the batter for 4 servings). Cook until browned and crispy, 3-5 minutes per side. (TIP: If fritter begins to brown too quickly, reduce heat.) Transfer to a cutting board. • Repeat process with remaining batter to make 2 fritters total (4 fritters for 4).

• Fluff rice with a fork; season with salt and pepper to taste. • Divide ginger rice between plates. Cut okonomiyaki fritters into quarters and place atop rice. Top with sriracha mayo and hoisin. Garnish with scallion greens and remaining sesame seeds. Serve.