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
  1. 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. 
  2. 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.
  3. To make the pickled ginger and carrot salad, place the ginger, pickling liquid, carrot and onion in a large bowl and toss to combine. 
  4. 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

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