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Need to catch up with a couple more recipes- Vegetable Pancakes w/ Abura-age

May 26, 2012

Vegetable Pancake with Abura-age

I continue to use shio-koji in my daily cooking, but have been busier than usual and haven’t had time to write. I’ll post a few recipes this weekend. Tonight I made Vegetable Pancakes– similar to Okonomiyaki– but with more vegetables and no meat. The recipe is adapted from Sundays at Moosewood Restaurant.

It’s a quick, easy dinner or lunch- you can use any sliced or chopped vegetables. I used shiokoji to bring out the moisture in the shimeji mushrooms and sliced carrots and also in the batter.

Serves 2

  • 100 grams shimeji chopped (+ 1 tsp shio-koji)

    Prepared vegetables

  • 2 cups finely chopped cabbage
  • 7 chopped scallions
  • 1 medium carrot- grated (+ 1 tsp shio-koji)
  • 2 eggs- lightly beaten
  • 1 Tablespoon roasted, ground sesame seeds
  • 1 1/2 teaspoon shio-koji
  • 1/2 cup unbleached flour
  • 2 teaspoons baking powder
  • 1/2 cake abura age- rinsed in hot water to remove oil
  • olive oil for cooking
  1. After chopping the carrots and cabbage, add shio-koji and mix to coat well. Let sit for a few minutes.
  2. MIx the dry ingredients together.
  3. Slice the abura age into thin slices.
       4. Combine all the ingredients except the abura age together. Divide batter in half to make two pancakes.
       5. Heat a small amount of oil in a frying pan and cook on medium heat until browned.
       6. Place the abura age strips onto the pancake and flip. Cook until lightly browned
       7. Serve while hot. Top with sauce- I like tonkatsu sauce- You can also use traditional okonomiyaki toppings.

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