Food & Drinks

Recipe of the day: Japanese pancakes with miso cabbage Culinary

You may have never heard of white miso, but you can just buy it in the big supermarkets. And then you make these Japanese pancakes, a recipe I found in a book by Donna Hay.

Required for four people:

• 5 proteins

• 40 grams of whole grain rice flour

• 2 tbsp white miso

• 2 tbsp grated fresh ginger

• 150 kale leaf, chopped

• 320 gr Chinese cabbage, chopped

• 4 spring onions


Beat the egg whites, flour, miso and fresh ginger in a large bowl. Add kale, Chinese cabbage and spring onions and toss through. Let them pull for fifteen minutes. Heat oil in a non-stick pan and add a quarter of the cabbage mixture, press flat, fry on each side for eight minutes until the pancake is golden brown and crispy. Repeat this four times. Delicious with a carrot salad next to it, says Donna Hay. Who am I to contradict her.


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