Pancakes are then sprinkled with bonito flakes, seaweed flakes or even pickled ginger, but we enjoyed ours with a finely slivered scallion and toasted sesame seeds. Broccoli12 4. Sounds delicious, though. Hi Deb! I also threw more ginger in the dipping sauce and used chili oil instead of sesame oil. ha!) Nothing but these sounds good. In the morning, I asked her if she would mind if I had the rest. Make a few small pleats down each sides to seal in the rest of the filling, while trying to press out as much air as possible (a process that looks difficult but is so easy, I think you’ll find it intuitive — use the photos in the post as guidance). I rarely make them because I hate deep frying. Deb: You are amazing, first of all, because you responded to my cabbage question and secondly (but actually firstly – a word? Hi Hilde – kale was hard to find in Australia until a little while ago (at least where I lived) so I always switched in silverbeet (Swiss chard) or spinach. “thought I was finally done working – and now I just made a clean-up project for myself” – The fact that you write so pleasantly about the incident speaks volumes about your pleasant personality – not even a “Yikes! I should also say that we love them and have made them several times in the last few months with various CSA veggies. Forgot to bring sauce to work for leftovers, but a quick soy sauce/sriracha mix worked super well! Maybe it’s the rice flour I’m using (Bob’s), or the recipe (rice flour, water, turmeric) could use an egg or something? Hi Teri — Vinegar will taste different; wine is relatively sweet, not acidic. It was great. Tasted much better than I thought they would and it is a less boring way to eat the cabbage we have been getting in our produce box. Ate one and knew it was my new favorite recipe. Yum! This recipe is great for using things you have in the fridge! We just got some fava beans yesterday… I think I will try these out! It was a good way to get the flavor combination on a grad school budget. You could try the reverse method — steaming first and then letting them sizzle some oil (add oil and water at same time, only the water will cook off) but it might be even riskier for tearing. P.S. You can call this japanese-inspired, but I wouldn’t call them “Japanese vegetable pancakes” given that they’re not – okonomiyaki usually have nagaimo, tenkatsu, and dashi. If she had East Asian recipes, too!” Yay!! Oh yum now I want some potstickers and a beer! -- parts. with the toasted sesame seeds- turned out quite nice. I was spoiled for choice , there we 5 Japanese take outs within walking distance, I used three, one that made the best pancakes, one that made the best sushi and sushi rolls and one that made the best sashimi. Ooh, Deb. . I just made these today and they were delicious. Looks delicious and perfect with a fried egg. ;). This is a flexible recipe, so don’t fret if you don’t have the exact ingredient list. Cook just about a minute longer to brown the dumplings. Panko would be a good binder probably, but living in the corn fields of Iowa as I was, they were hard to procure. I think I will pass on this one. Four years ago: Endive and Celery Salad with Fennel Vinaigrette, Rhubarb Cobbler and Broccoli Slaw I eat these whenever I go to Japanese restaurants, so I can’t wait to try them out myself! Until I moved from the city ( sea change does have some drawbacks) I had lovely Japanese take outs and did need to think about cooking these, and these bought ones were particularly fabulous and large. Thanks! I love this recipe! Excitement. kale) from Trader Joe’s worked wonderfully. I think they will become a favourite accompaniment to many meals. My biggest question is how many is too many for one person to eat? Okonomiyaki! I was so mad (and young at the time) that I stomped the buckle to death and went out and bought a new spring-form pan. Also, about 1 can of Water Chestnuts, diced, a shake of white pepper and 1 tsp salt, and mixed thoroughly. My asparagus just started sprouting, and now I have the perfect recipe to use them in. We made these last night with major shortcuts (using coleslaw mix and a few green onions, in place of chopping up the other vegetables), and they turned out fantastic! Add a lot of olive oil to start and make sure it’s sizzling hot. stuffed eggplant parmesan. Deb, these are good…but I have a question. Also, my mom and I have recently been trying out non-traditional veggies like asparagus in traditional Korean dishes… so I’m really excited to try out this recipe! Looking forward to trying again and again, with different combinations! You read my mind! Thanks! Since sugar and soy are out during the challenge, I’m saving the sauce for another day. Those look wonderful! As for the rhubarb debacle, i recommend you direct your next torments toward this recipe: http://www.epicurious.com/recipes/food/views/Rhubarb-Mascarpone-Mousse-Cake-395015. Previous post: yogurt panna cotta with walnuts and honey, yogurt panna cotta with walnuts and honey. Erin Bartlett. Cabbage20 6. We were making so many I thought it might be for the reception until we were served them for lunch. I love potstickers, but cannot get that even brown bottom without sticker, tearing or burning – maybe I’m going too fast or too slow! I honestly think I could’ve eaten 30, although would’ve been way too full after. Although Charleston is full of great places to eat, maybe we’ll hit up a new place this weekend. Six years ago: Pickled Garlicky Red Peppers and Raspberry-Topped Lemon Muffins, Japanese Vegetable Pancakes [Okonomiyaki] with Cabbage, Kale and Carrots I plan to make this next week when my daughter, who loves all things Japanese, comes to visit. but seriously, i just bought a package of wonton wrappers, tofu and a bunch of spring veggies with the plan of making some sort of pot sticker. that looks so delicious! 1/4 teaspoon kosher salt, or more to taste, To assemble When we got home, I attempted to recreate it, but it always seemed to fall short. We have a flat grill that we used for the cooking so that we could put a few on at the same time. We ate Okonomiyaki in a little restaurant in a Kyoto neighborhood where we stayed for two weeks. You don’t need much. messy, but pretty quick. The key to avoiding tearing is to not move them around. into the batter.) There is so much goodness in these!! Very nice recipe and pictures. aks — You could do a 1/2 swap with whole wheat, a majority swap with white whole wheat or I suspect that whatever all-purpose gluten-free flour mix you like will work here too. But I got a lot of veggies into my family with this and they liked it. AWESOME. Thanks a lot! You’ll want the smaller amount of water for a smaller batch and the larger if you’re cooking more. (But you could cover them with plastic I suppose to avoid this.). Smitten Kitchen, this recipe is magic and brought my family one of our most treasured meals right to our home. Feb 14, 2020 - A sky-high vegetable lasagna with five layers of noodles, sauce, cheese, and vegetables and a bronzed, crackly top. Sorry, your blog cannot share posts by email. Next post: greek salad with lemon and oregano. i had unused glaze mixed up from a salmon dish, from the Sriracha Cookbook – white miso, sesame oil, brown sugar, soy sauce, and of course sriracha. I made them as spring rolls too with a rice paper wrapper. Mine were a little underseasoned I think – they relied on the sauce (which was delicious) for flavour. but this year i might save us all the cab fare and have dumpling day in my apartment because these ARE AMAZING. I love these pancakes, and usually have them with the scallion meatballs for lunches through the week. Which page were your referring to? And relatively healthy too. I’m impressed! I have the yeasted waffle batter rising (in my oven where the cat cannot get to it), but this makes me wish I hadn’t already prepped tonight’s brunch for dinner! I used to love coming to your website to find something that I, not an experienced cook, could make an enjoy with relative ease, but no more. Here is a video and link to how it is folded. That made it seem daunting, but your explanation seems very accessible. I also made them for Thanksgiving last year. phew, I was out of breath several times reading this—-such descriptive long sentences in this post. http://food52.com/recipes/12352-okonomiyaki Radicchio2 22. I love potstickers and can eat them any day. I get home really late and I’m not sure I could make it through the whole recipe in one day! I think my veggies were a bit over-sized because the fritters were much more like fritters than pancakes (the egg bound the veg, but was not nearly as noticeable as in the above photos), but still absolutely fantastic! Spring is finally here, and I think we should show it some gratitude by taking a break from dull, seasonless vegetables. gave a few of them out as gifts this year as well. Will definitely make again. Do you think almond flour or coconut flour would work as a good substitute? This looks beautiful. Totally jonesing for some okonomiyaki now…. I made into 8 medium sized cakes and my family loved them. I also followed the golden rule of “put an egg on it” ;) Thanks for sharing! I substituted the flour with corn flour for a gluten free version and they’ve turned out beautifully! I know all of us who blog about food or who just love to cook, can relate to this post. I made these for dinner tonight and they were excellent. A sprinkle of gomasio rounded the flavors out beautifully as well. Slightly different, but oh so good! We made this twice this weekend. I’m curious about freezing these- do you thaw before frying? Assume I can substitute panko…. This looks so good. But they still tasted good! I’ve been obsessed recently with the Tasting Table. smitten kitchen Yesterday at 11:34 AM New: A sparkling, clarifying, energizing (and several other -ings th ... at my foggy brain could use a jolt of right now) lemon-lime mintade from a new cookbook, Nik Sharma's The Flavor Equation, that uses science to explore flavors, and we are the lucky beneficiaries. I am in the middle of making these right now and my apartment is filling with smoke from the hot oil! I have lived in Japan for several years now. My hubby likes pork belly on his, and the kids and I have fried runny eggs on top of ours. I’ve been collecting recipes for those scallion pancakes I’ve seen so much of lately but have yet to give them a try. These are delicious! Roxanne – the cooking technique I learned is: That is cooking……… Discover the best Vegetable Cooking in Best Sellers. I am always looking for ways to expand my food choices. Thanks for the recipe — delicious and cheap! It sounds more annoying, but I assure you that it’s easier than cutting out circles when the dough is that thin, and then you don’t have to gather the scraps and re-roll. 3-4″ pancakes from the recipe. Could you be lazy and use an organic bagged coleslaw mix and just add the kale in? I admire you so much. Those crispy edges are the money bits!! I used 1/4 red cabbage, 4 beet greens, 3 scallions and 2 carrots with 1/2 c flour and 2 eggs. Bags of pre-cut cabbage and pre-shredded carrots and spinach (i.l.o. Also, does the sauce have a strong soy sauce taste? I bumped into it here in the Bahamas in a lovely, little gift shop and almost squealed with excitement! Five years ago: Martha’s Macaroni and Cheese and Crispy Salted Oatmeal White Chocolate Cookies Bf and I gobbled half of them up immediately, but I managed to freeze a few :) I used my immersion blender to mush the filling up a little bit (left lots of pieces whole, as you suggest) and it really helped them to stay together. of sauteed shrimp (cut into pieces), and got a dozen 3-inch-ish pancakes. If you like these, try takoyaki which are like this but balls with octopus. It is very useful for forming the dumplings with their fluted edge and make quick work of folding them. :-). I would also up the amount of scallion next time. I didn’t have kale, so I omitted it. I have definitely felt that pie-flopping, kitchen-hating pain all too well, and it’s comforting to know that it happens to us all from time to time. Thanks for writing this website. Thanks for your inspiration! I can’t wait to make these again — I see napa cabbage, carrot and baby shrimp ones in my future. It’s so strange how something that didn’t really exist a dozen years ago is EVERYWHERE these days. These look so good! Typo 1st paragraph: “The vegetable dumplings that I used to get a chain”…do you mean at a chain? FOR THE SAUCE! I made a half-recipe for my husband and me for dinner tonight, adding to the mix 1/2 lb. I’ve made these twice since you posted the recipe and am already planning a third time, they are just so tasty and easy. My parents and I have yet to find a recipe that replicates the not-too-heavy but very flavorful deliciousness of the Anatolian recipe. It seems like a project but with a sharp paring knife around and some music playing, I find I get through a pound quite quickly. Have never heard of this dish before, so I’m interested to try them out. I’m from Texas, have lived in Europe and now Asia and I have NEVER heard the dumplings called potstickers! Greens7 15. Ive been a long time devotee of your zucchini fritters recipe and love that you’ve employed that style for your take on okonomiyaki which I usually find too heavy on the batter… so these sound perfect. Substituting edamame for favas and eggroll wrappers cut into circles since there is no asian grocery within 50 miles. We also made the sauce using mirin instead of rice wine and it was also delicious. I have a hard desire to try these in a waffle iron! The wrapper can only hold so much. These really do look fantastic, so much more veggies than batter. Lazy cheat method: I put all the veggies in my VitaMix and did a “wet chop,” chopping the carrots and cabbage together and the kale separate. Just then my brother slammed the front door and the dishwasher latch unhooked, the dishwasher top flew open and my beautiful pie was flung against the wall, where it ran down, mixing with the glass shards of the Pyrex pan. Here is the ultimate Japanese pancake with the easiest sauce: Wish me luck! I think I have to yield and make my own …. I just came back from a vacation to Portland where my sisters and I tried our first okonomiyaki from one of their many food trucks and it was awesome. 1/2 cup water A good Hack for Japanese BBQ sauce is regular American BBQ with Soy Sauce added. I use it a lot and pride myself on ingredient checking, but I cannot for the life of me think of what is in it that is a part of an animal. I would like to reach into your post and take a bite of one of the pancakes, I love this idea. I love the anticipation and excitement commenters exude when discussing these pancakes. Great pancakes. Thanks for sharing! All in all, this Nguyen-Perlman collaboration was a great success, and I will make again! I may have to give it another shot. Recipes. artichoke, cranberry bean and arugula salad. mushroom marsala pasta with artichokes. We doubled the recipe, using half a head of red cabbage and half a head of green, and it served 12 people with about five pancakes leftover. Do you happen to remember where you purchased them? So many vegetables! I’m going to try these out the next time I use my mandolin. Why did my food processor have to die. Not sure if it is quite strong enough to make my own (as here in Latin America I would need to make the wrappers too) but I will make do with some pre-made ones from my secret Chinese supply store! (Deb notes that the mixture might look curdled at this point, but that’s okay!) I made these last night following the recipe exactly and they were wonderful. dribble of soy sauce Smitten Kitchen Buttermilk Biscuits Just when you think you can't have enough biscuit recipes, then you make another one. What brand/type of non-stick pan do you use? I simply cannot get over this post! I am sure we have these ingredients in the fridge – so when I get back home – they are what’s for dinner! I took a break from the kitchen after that. I remember they had these spinach won tons that were also delicious. I’m going to make a bunch and freeze them, they’ll be great with a fried egg for breakfast. I’m living in Geneva, Switzerland, where everything is closed on a Sunday, and so my housemates and myself pooled together all of our leftover veggies to make a batch of makeshift potstickers. New Yorkers — I bought my wrappers and garlic chives (and ginger, and just about everything else but the vegetables) at M2M, that chain of Asian convenience stores. perfect spring/summer food! I have the same Japanese mandolin and I love it. More information perfect vegetable lasagna – smitten kitchen I’m Japanese, and you totally didn’t offend me calling them Japanese latkes… in fact, that makes them sound all the more delicious! Thank you for this recipe! Definitely will make again! I already have a list of variations to try… with shrimp,with different veggies, with fried egg, with a hearty spicy eggplant sauce…, Looks super yummy! Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Plus, the image of a flying spaghetti monster may have just made my week :) Thanks as always. But in a waffle iron, purchased explicitly for this purpose. Do you ever put flour down on the cookie sheet before frying, to get an even crisper bottom? Deb, I’m pondering something and wondered if you might find it intriguing too. They’re light, I might serve them with an Asian soup for a full dinner. Thank you for a beautiful recipe, as always! Funny, I thought to send you the okonomiyaki recipe to try and forgot. I think you just gave me the kick in the pants I needed. We used small pieces of shrimp and squid (pre-cooked almost to done);bunch of enoki mushrooms, 2 cups of bean sprouts, 4 sliced green onions, 4 shredded carrots, entire head of cabbage,1/2 of a medium size Mountain Yam (yamaimo (sp) grated; 2 cups of gluten free flour (Bob’s all-purpose) , four eggs, 1/4 tsp baking powder, 1/4 tsp sugar and a generous dash of gluten-free Soy sauce. You can then get them as crispy (or not) as you like at this point. May your next rhubarb exploits be more successful. Serve these by lunchtime tomorrow really called for in this browser for the cooking so that we love them buy. A main dish with simple ingredients and easy guidelines puff pastry, the smitten kitchen, this weekend make! 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