RCI-BR.008.0189.001
Samurai Japanese Pancake
The ideal consistency should be similar to french crêpes batter. If you could find a Japanese potato called "nagaimo" (long and hairy) use about 4 inch long. This is the most preferred potato.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- 1 cup
- 2 tablespoons
- medium1 unitground potato
- 1 cup
- 4 tablespoons
- 4 tablespoons
Method
1
Chop the cabbage into thin strips, removing any tough outer leaves and core, then set aside.
2
Combine flour and soy flour in a large mixing bowl, stirring until evenly blended.
3
Add the ground potato to the flour mixture and mix well to distribute evenly throughout.
4
Pour water into the flour mixture gradually while stirring to create a smooth batter with no lumps.
5
Fold the chopped cabbage into the batter using a spatula or wooden spoon until fully incorporated.
6
Heat a nonstick skillet or griddle over medium-high heat and lightly oil the surface.
7
Scoop batter onto the hot skillet in portions (about 1/2 cup each), gently flattening each pancake to an even thickness of roughly 1/2 inch.
2 minutes
8
Cook the pancake until the bottom is golden brown and set, approximately 5–6 minutes, then carefully flip.
6 minutes
9
Cook the second side for 4–5 minutes until golden brown and cooked through.
5 minutes
10
Transfer the cooked pancake to a serving plate and repeat with remaining batter.
11
Mix ketchup and soy sauce together in a small bowl to create the sauce.
12
Drizzle or spread the ketchup-soy sauce mixture over the warm pancakes and serve immediately.