I grew up with my Japanese mom cooking these for us. We never called it by the proper name, it was just Japanese pancakes.
We often ate them with worstershire sauce on them. This recipe makes 4 pancakes, about 6 inches in diameter. With a side, it is pretty filling.
- 6 scallions/green onions
- 4 garlic cloves
- 2 oz fresh ginger, about one inch.
- 1 med-large carrot
- 1 and 1/2 cups, plus 1/8 cup all-purpose flour
- 1 tsp salt, bit of pepper.
- Shredded green cabbage, about 1/3rd of a medium head
- Vegan Mayo
- Worstershire sauce
- BBQ sauce
Thinly slice green onions. Separate the onion whites from the greens, about half and half.
Grate ginger. Mince garlic.
Shred carrot using a box grater, largest openings.
Shred cabbage. I like to cut across the head making thin slices (like 1/8″ thick). Then chop across the direction to make small bits of cabbage.
In a med-large bowl, add in flour, salt , pepper and 1 and 1/2 cups of water. Stir with a fork to combine. The batter will be very thick. Stir in shredded carrot, cabbage. minced cloves, and grated ginger. Stir to combine.
In a hot skillet, heat up a small bit of oil to prevent sticking. Using a fork or spoon, transfer 1/4 of the mixture into the pan. Use the utensil to spread out the mix so it is roughly round and about 1/2 inch thick.
Cook for 3-5 minutes per side, until you seen darker spots on the sides.
Serve with your choice of toppings.