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Korean Vegetable Pancake

Recipe By: Norie Mori

INGREDIENTS

BATTER
½C Casalare ‘Yourself’ Raising Flour
½C water
½ sachet Spiral Instant Vegan Dashi or Instant Bonito Dashi
1 egg, roughly beaten

¼ onion, thinly sliced
50g pumpkin, peeled, seeded and shredded
30g carrot, peeled and shredded
30 cabbage, shredded
20g Chinese chives, chopped in about 2cm pieces or ¼C finely chopped spring onion, or a mix of both
2Tbsp ginger, chopped finely or shredded
1-2Tbsp Spiral Japanese Sesame Oil
2Tbsp Spiral Arame

DIPPING SAUCE
3 parts Spiral Citrus Ponzu
1 part Spiral Japanese Sesame Oil
dash of chili oil (optional)

METHOD

1. Mix Ponzu and sesame oil to make the dipping sauce. Add a dash of chili oil if desired. Set aside.

2. Mix all batter ingredients together in a bowl. Add vegetables, Arame, ginger and combine.

3. Heat 1-2Tbsp sesame oil in a thick frying pan. Ladle the mixture into the pan, spread into a circle about 20cm in diameter.

4. Cook for about 2-3 minutes or until the base of the pancake is golden brown. Lower the heat and cook for another 2-3 minutes flipping repeatedly. Do the same for the other side until the vegetables are cooked and the surface of the pancake becomes crispy. Serve with dipping sauce and enjoy

SPIRAL FOODS