cabbage 5-6 carrots 4 medium potatoes 1 cup spring/fresh onions chopped
2 pcs sliced shitake mushrooms 2 eggs (Optional)
1/2 cup bean sprouts
Salt to taste
Sesame oil for cooking
Teriyaki sauce for serving
Sweet Chilli Sauce for serving
Seaweed for serving (optional); you can get this at any good Asian store
Serves a family of four. For a non-vegetarian option you can chop and add any meat of your choice.
Finely grate the cabbage, carrots and potatoes. Take out excess water from the grated potatoes by squeezing them between your palms.
Add some salt in the cabbage and leave it for 30 mins.
Stir fry the sliced shitake moushrooms and keep aside for garnish.
After 30 mins take out excess water from the cabbage in the same way as potatoes.Once the cabbage is salted it becomes soft and is ready to be added to the pancake mixture.
Now mix all the vegetables, add some salt to taste and add cornflour slowly until it's enough to hold the mixture together.
Take one portion of the mixture and flatten it between your palms in the shape of a pancake.
Cook it on both sides on a hot pan with some oil till its golden brown.
If using eggs make an omlette and serve on top of the pancake
Serve with teriyaki sauce, sweet chilli sauce and seaweed, and garnish with shitake mushrooms.