I first made this Japanese cabbage pancake, and its tangy-sweet-spicy sauce, with my friend Elise, then made it again and again and… so will you, promise! Cut a square for a snack, a slice with a salad for lunch, or a wedge over sauteed wilted arugula for dinner. My recipe itself got so wilted from use, I’m retyping it here. Get ready to savor:
Ingredients: 3 scallions, 4 cups shredded red/green cabbage (from 1/2 small head), 3/4 cup all-purpose flour, 1/2 tsp grated/ minced fresh ginger, 4 large eggs lightly beaten, 2 Tbsp soy sauce/ tamari, 1/4 cup mayonnaise, 1 tsp. siracha, 1/4 cup ketchup, 1 Tbsp Worcestershire sauce
SLICE scallions, separating white and green. In large bowl, COMBINE cabbage, sliced white scallion, flour, ginger, eggs, 1 Tbsp soy sauce. In large nonstick skillet, HEAT veg/canola oil over medium heat. ADD cabbage mixture, press to flatten to fit entire pan. COOK covered until bottom is golden (peek with spatula), about 8 minutes. FLIP carefully and cook uncovered until bottom is golden, about 5 minutes. Transfer to serving plate.
SAUCE: In small bowl, MIX mayo, siracha, ketchup, 1 Tbsp soy sauce, Worcestershire and 2 tsp water. Drizzle over pancake, sprinkle with sliced green scallion. INDULGE!