Easy vegetable pancakes.
There is some debate in our house, with an Anime obsessed teenage son, whether these are Korean Vegetable Pancakes (Yachaejeon), or Japanese Vegetable Pancakes (Okonomiyaki).
I followed a brief Korean pancake recipe off Instagram, but added a few more (Japanese) flavours, and googled a Korean dipping sauce because there wasn't one on the Instagram recipe.
Serves 4, as a light lunch
Pancakes
180g plain or self raising flour, white or wholemeal
350ml water
350ml water
1 egg (optional)
1 tsp salt
1 tbsp miso paste (optional)
Thinly sliced, grated vegetables; 1 carrot, 1 small onion, quarter cabbage,1 medium courgette, 4 spring onions
1 tsp finely grated ginger
1 tsp finely grated garlic
Vegetable oil for frying
Dipping Sauce
2 tbsp soy sauce
2 tsp vinegar
2 tsp sweet chilli sauce
2 tsp sesame oil
1 tsp sesame seeds
2 tbsp soy sauce
2 tsp vinegar
2 tsp sweet chilli sauce
2 tsp sesame oil
1 tsp sesame seeds
Whisk flour, water, egg, salt and miso together in a large mixing bowl.
Finely slice and grate the vegetables, ginger and garlic and mix well.
Heat a non stick frying pan over a medium high heat, greasing with about 1 tsp vegetable oil.
Add 1/4 of the mixture and flatten out in the pan. Fry for a few minutes until golden brown. Flip over with a fish slice and fry the other side till golden brown too.
Remove to a warm plate and continue to fry the next three pancakes one after the other (unless you have more frying pans).
Whilst frying the pancakes mix up the dipping sauce ingredients and divide into 4 small bowls.
Cutting the pancakes into a 'chequerboard' seems to be the preferred presentation for serving, ready to dip large bitesize pieces into the dipping sauce with chopsticks.
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