| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Japanese |
Entreé, Tofu |
2 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Tofu, lightly pressed |
| 3 |
oz |
Sliced ham |
| 1 |
oz |
Cabbage, about 1/4 CUp |
|
|
shredded |
| 1 |
|
Egg |
| 1/2 |
c |
Milk |
| 1 |
t |
Instant soup granules, 1 |
|
|
cube |
| 3 |
T |
Mayonnaise |
| 1 |
c |
Flour, sifted |
| 3 |
T |
Vegetable oil |
| 2 |
T |
Minced parsley |
|
|
Salt and pepper |
INSTRUCTIONS
By: Junko Lampert, The Tofu Cookbook (Japan) Puree tofu In a blender.
Cut sliced ham into 1/2-inch squares. Shred cabbage finely. Thoroughly
mix together the egg, milk, mayonnaise, soup granules, and tofu. Stir
in the ham, cabbage, and flour. Season with salt and pepper. Heat a
small frying pan. (A 7-inch (18 cm) pan is about the right size.) Coat
with 1/2 tablespoon of the oil. Pour in half of the pancake batter,
and spread it evenly over the pan. Cook over low heat. When the top
begins to look slightly dry, sprinkle with half the parsley; then turn
the pancake over and cook the other side. Repeat this procedure for
the second pancake. You can also make both pancakes at one time on a
griddle. Add extra flour, if necessary, so that the batter doesn't run
too much. Cut the pancakes into wedges and serve hot. A sauce made of
equal parts of ketchup and Worcestershire sauce goes well with these
pancakes. OKONOMIYAKI -- The Japanese name for this pancake,
Okonomlyaki, means "a dish made as you like it." Feel free to
substitute other ingredients for the ham and cabbage; this dish gives
you a thrifty and delicious way to use leftovers. Junko Lampert, The
Tofu Cookbook: Recipes for Traditional and Modern Cooking. Originally
published 1983 by Shufunotomo Co. US edition by Chronicle 1986. By
"patH" phannema@wizard.ucr.edu
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