miso cabbage
japanese pancakes
- 5 eggwhites
- ¼ cup (40g/1½ oz) brown rice flour
- 2 tablespoons white miso paste (shiro)
- 2 tablespoons finely grated ginger
- 3 cups (150g/5¼ oz) finely shredded kale leaves
- 4 cups (320g/11¼ oz) finely shredded Chinese cabbage
- 4 green onions (scallions), thinly sliced
- extra virgin olive oil, for cooking
- shichimi togarashi or chilli flakes, to serve (optional)
pickled ginger and carrot salad
- 100g (3½ oz) store-bought pickled ginger, pickling liquid reserved
- 3 carrots, peeled and shredded using
- a julienne or vegetable peeler
- 4 green onions (scallions), thinly sliced
- Place the eggwhites, flour, miso paste and ginger in a large bowl and whisk to combine. Add the kale, cabbage and onion and mix to combine. Allow to stand for 5 minutes.
- Heat a little oil in a medium non-stick frying pan over medium-low heat. Add 1 cup of the cabbage mixture to the pan and press to flatten. Cook for 8 minutes each side or until golden and crisp. Set aside and keep warm. Repeat with the remaining mixture, adding more oil as necessary.
- To make the pickled ginger and carrot salad, place the ginger, pickling liquid, carrot and onion in a large bowl and toss to combine.
- Divide the crispy pancakes between serving plates and top with the carrot salad. Sprinkle with togarashi to serve. Makes 4
TIPS + TRICKS
+ The eggwhite in these pancakes is a great protein hit, but if you want to add something extra, feel free.Try topping each plate with a few very thin slices of rare-roasted beef, shredded cooked chicken, some crispy fried tofu or some pan-fried firm white fish (such as cod)
Photography: Con Poulos
© DONNA HAY GROUP
