Pancakes with a twist

January 14, 2012

Make you some of this. It's Sweet Baby Jesus good.

Who’d a thunk it? You take a pancake, and you add tasty things like shredded cabbage and chopped green onion and shrimp and assorted Far East condiments. And you replace the syrup and butter with a spicy mayo. And for good measure, you cook some rice and add some Japanese pickles that have been residing in your fridge.

And, et voila, or the Japanese equivalent thereof, you have okonomiyaki, a 30-minute dinnner which has the advantage of being Sweet Baby Jesus good.

These babies were the winner of a Food 52 “Your Best Street Food” contest a while back. I’m not sure how I missed having them when I visited Japan, but I will NOT make that mistake again.

To wit:

  • 5 eggs
  •  2 tbsp soy sauce
  • 1 tablespoon sesame oil
  • 2 tsp sriracha or chile garlic paste, to taste
  • 1/2 cup all purpose flour ((I used a gf version that’s a mix of rice, tapioca, garfava and sorghum)
  • 1 bunch green onions, trimmedd and chopped,
  • 2 cups shredded cabbage,
  • 3/4 cup minced shrimp

Spicy Mayo:

  • about 1/3 cup mayonnaise,
  • 1 tsp or so sriracha (to taste),
  • 1 tablespoon or so soy sauce.

Whisk together the sauce ingredients and set aside. Beat the eggs with the chile garlic paste, the sesame oil aand the soy sauce. Add the flour and whisk in until the luumps are gone (this takes a bit more work with gf flour, I discovered).  fold in the cabbage (I will confess I used slaw mix), the onions and the shrimp.

Heat 2 or 3 tablespoons of neutral oil over medium high heat. Spoon out batter into pancakes; the Japanese version is generally full skillet size, but I do not place that much trust in my pancake flipping ability, not when there’s hot grease involved. So I made mine about palmsized.

I’m not real sure how anything this easy can be this good. I garnished them with some sesame seeds on top, not having any bonito flakes in the house, that being the other suggested garnish. They’re tender, eggy, the shrimp adding that note of, well, shrimp, and the onions and the cabbage get cooked just enough to be crispy-tender.

I’m telling you. They are Sweet Baby Jesus good. I had some sweet chile sauce on hand, so I used a little of that on the side, committed the major faux pas of putting soy sauce on my rice, and commenced to eat myself silly. I WILL be making these again, yes I will, because they are so easy as to be unfreakingbelievable. I can see how you can make a clean-out-the-ffridge meal out of them — you could sub diced ham or bacon or beef or whatever for the protein, add most any shredded green thing — broccoli, zucchini, whatever — throw in a muushroom or two, add some carrots; I suspect your combinatins would be limited only by your creativity.

I’m off to the market, then back home to put a pork roast on to braise while I am out losing my arse at the track this afternoon. I was perfect at the betting window yesterday — did not cash a ticket — and I expect to do the same today. No matter. It’s a gorgeous sunny day, if cold, and the horses are running at Oaklawn, and I’m eating well, and all’s right with the world. Hope all’s right in you and y’mama ‘n ’em’s world, too.

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2 Responses to “Pancakes with a twist”

  1. Jason Stark Says:

    The wife has a Korean version that uses most of the same ingredients, no meat or seafood….. but adds strips of green chilies. WOW… I always say that anything is better with the right sesame oil.

  2. Melissa Says:

    Good Lord, I’m making these asap!


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