July 20, 2011 10:53 pm

Japanese Vegetable Pancakes

Posted In: Uncategorized
Posted July 20, 2011 by Victory Farms
Andrea Westcot I've adapted this recipe from Annie Somerville, Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant (NY: Bantam, 1993), 228, 344. This is a great main course for a vegetarian dinner. The dipping sauce recipe makes much more than you'll need - either divide the recipe, or refrigerate the sauce for next time (it's also just drizzled over cooked vegetables).

Posted in : Cuisines :

Servings

Ingredients

Dipping Sauce

Directions

Start by making the sauce.  Combine soy sauce, water, sugar, ginger, and sesame oil in a saucepan.  Simmer 10 minutes.  Dissolve the cornstarch in the water and whisk into the sauce.  Bring to a boil and cook 1 minute, whisking.  Cool.  Remove ginger slices.  Store in refrigerator in a jar.

For the pancakes:

Heat the sesame oil in a large nonstick skillet.  Add the cabbage.  Cook until wilted, about 3-5 minutes.  Add the carrots, ginger, soy sauce, and mirin.  Saute until carrots are tender, about 3 mor minutes.  Add the scallions and pepper flakes and cook until flavors are melded, about 2 minutes.  Allow to cool a bit.

In a bowl, whisk together the flour and eggs.  Stir in the vegetable mixture and the cilantro - stir constantly, or the eggs might curdle from the hot vegetables.

In the same pan, heat a coating of vegetable oil.  Spoon the vegetable mixture into the pan into 2-3 inch cakes.  Cook for about 3 minutes and turn.  Cook for another 2-3 minutes.

Serve hot.

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