These egg-y pancakes are deeply satisfying – stuffed with vegetables, topped with a rich tonkatsu sauce and enjoyed hot off the griddle. We enjoyed these as a meal, along with some snow pea egg drop soup, and were quite content.
This recipe is from Japanese Vegetarian Cooking by Patricia Richfield.
In a medium-sized bowl, mix together 1 cup white flour, 2 pinches of sugar and a pinch of salt. Add 2/3 cup cold water and stir together well.
In another bowl, beat 1 egg. Add 2 1/4 cups finely shredded green cabbage, 1 shredded carrot and 1 ounce hajikami shoga (threads of red pickled ginger). Mix them all together, and then add this vegetable mix to the batter and stir everything together well.
In a frying pan, heat a tablespoon vegetable oil. Spoon a thin layer of pancake mixture into the pan, spreading it out into a circle with the back of a spoon. (Don’t make the pancake too thick, or it’ll cook on the outside and stay mushy on the inside.) Turn the heat to medium-low and cover the pan. Fry for about ten minutes, until the base is golden brown. Flip the pancake and fry with the lid off for another 5 or 6 minutes. Slice the pancake in a few places along the top to let the steam escape.
Set aside on a warm plate and finish cooking the rest of the pancakes.
Serve topped with tonkatsu sauce (you can also use worcestershire sauce in a pinch). Some people also like to put equal parts Japanese mayonnaise on top, and sprinkle with powdered seaweed. I love tonkatsu sauce, but it may be an acquired taste.
- 2 1/4 cups finely shredded green cabbage (we used the food processor)
- 1 finely shredded carrot
- 1 cup white flour
- 2 good pinches of sugar
- 1 pinch of salt
- 2/3 cup cold water
- 1 egg
- 1 ounce hajikami shoga (red pickled ginger)
- vegetable oil for frying
- tonkatsu sauce (or worcestershire)
- japanese mayonnaise (if you’d like)
- powdered seaweed (for sprinkling)
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