Japanese cabbage pancake

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Japanese Cabbage and Ginger Pancake

 

Recipe By :Rose Elliot 2000

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

2 pinches sugar -- generous

salt

2/3 cup cold water -- (about)

1 egg

1 ounce pickled ginger -- shredded

5 ounces white cabbage -- finely shredded

1 carrot -- grated

1 teaspoon vegetable oil for frying

OPTIONAL GARNISH:

hp sauce

mayonnaise

powdered seaweed

 

1. Sift the flour into a bowl, add the sugar and a little salt, then mix in the

water, egg, pickled ginger, cabbage, and carrot.

 

2. Heat about 1 tablespoon of oil in a skillet. Pour in the batter mixture and

spread out to a circle. Reduce the heat to low and cover the skillet. cut the

top in a few places with a knife to let the steam escape. Fry for about 10

minutes until the base is golden brown. Then turn the pancake over and fry,

uncovered, for a further 5 TO 6 minutes.

 

3. To serve, invert on to a warmed plate, spread about 2 to 3 tablespoons HP

Sauce over the top, then a similar amount of mayonnaise, and sprinkle with

powdered seaweed. Cut in half and serve.

 

320 CALS, 22G FAT without sauces with 1 teaspoon oil for frying

 

TIP - HP SAUCE or Windsor's Gravy is a brown sauce or steak sauce used as a

condiment and ingredient for meat dishes. Similar to the American A1; thicker

than Worcestershire. There are two formulas at present: one has more fruit and

vinegar. In a Japanese recipe, substitute tonkatsu sauce.

 

TIP - nutrition - Research has shown that people who regularly eat cruciferous

vegetables, such as cabbage, have a lower risk of contracting certain cancers.

As little as one weekly serving of cabbage may be enough to reduce the risk of

cancer of the colon by half.

 

Source:

" Vegetarian Express [iSBN 0304356263] "

S(MCEdition):

" Hanneman (kitpath) on 11-Jun-2002 "

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Per Serving: 316 Calories; 5g Fat (15.4% calories from fat); 11g Protein; 56g

Carbohydrate; 4g Dietary Fiber; 94mg Cholesterol; 92mg Sodium. Exchanges: 3

Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : As is; with sauces; with Ginger miso broth

 

NOTES : " A friend and I had this dish for lunch at the Yaohan Plaza Japanese

shopping center in north London, now no longer there. We sat at a shiny, clean,

heated counter, and watched as our cook/waitress mixed the ingredients together

then cooked it on the counter in front of us. There is a recipe for something

similar in Japanese Vegetarian Cookery by Patricia Richfield, and this is my

slightly adapted version. " --Rose

 

Nutr. Assoc. : 0 0 0 0 0 630 0 0 1563 0 2130706543 2130706543 2130706543

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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