Japanese Vegetable Pancakes
depending on the size of each pancake you make, the calories will vary; and so will the portions!
Servings: 10
Calories: 150kcal
Ingredients
Pancakes
- .5 small cabbage head thinly sliced
- 4 medium carrots peeled and julienned
- 5 lacinato kale leaves ribs removed, leaves cut into thin ribbons
- 4 scallions thinly sliced on an angle
- 1 tsp salt
- .5 cup plain white flour
- 6 large eggs beaten
vegetable oil for frying
Tangy sauce
- .25 cup ketchup
- 1.5 tbsp Worcestershire sauce this is not vegetarian
- .25 tsp dijon mustard
- 1 tbsp cooking rice wine or sake
- 1 tsp soy sauce
- 1 tbsp honey
- .125 tsp ground ginger
Instructions
- Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
- To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beginning to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
- To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
- Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
- If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
- Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
- Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
Notes
All text taken from www.smittenkitchen.com
