I was always intimidated by these Japanese-style cabbage pancakes. I simply did not have the right fishy proteins and umami ingredients. Then, one day, I had a fresh, tender, green cabbage at hand, and I surrendered my hang-ups and just went for it. This recipe turned out to be delicious, although I am sure it is a far cry from its authentic Japanese counterparts.
Ingredients
4-5 cups shredded cabbage
3-4 green onions
2 eggs
0.5 cup water
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp fish sauce
1 cup flour
Preparation
Shred the cabbage and salt lightly. Set aside for an hour.
Make sure the cabbage you get is super tender and thin sliced. The store-bought, shredded packages are not great for this.
Whisk the wet ingredients. Whisk in the flour. Squeeze out the cabbage and fold in. Mix in the thin-sliced scallions.
Preheat a skilled on medium-high with 1 tbsp vegetable oil. Spread a quarter of the mixture onto the bottom and cover with a lid. Cook for about 5 minutes, until bottom is browned.
Flip over and brown the other side as well.
Serve with a sauce prepared from mayo, hoisin sauce, a little soy sauce, and sriracha.
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