Japanese Style Cabbage Pancakes
This recipe is our easy go to for quick nutritious meal it’s also great for using up left-over vegetables and uses really seasonal Spring ingredients like cabbage. We would advocate using whatever you have available in the fridge or garden - add any finely chopped or grated vegetable or leafy greens.
Ingredients
2 large eggs (or egg substitute)
1/2 cup water
1.5 Tbsp soy sauce
1 Tbsp sesame oil
3/4 to 1 cup plain flour
4-5 cups shredded green cabbage
1 carrot
3 shallot stalks or 1/2 an onion
1 to 2 cloves garlic chopped
1 teaspoon ginger chopped
2 Tbsp oil for frying
Method
Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Chop the shallots or onion, garlic and ginger. Place all the vegetables and greens in a large bowl.
In a bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to 1 cup total flour).
Pour the batter over the vegetables and stir until the vegetables are mixed and everything is evenly coated in batter.
Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with saucepan lid to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.
Delicious served with mayonnaise and choice of sauce with a sprinkle of sesame seeds.
