| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Japanese |
Tofu, Entree |
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 |
ts |
Instant soup granules (1 cube) |
| 3 |
tb |
Mayonnaise |
| 1 |
c |
Flour, sifted |
| 3 |
tb |
Vegetable oil |
| 2 |
tb |
Minced parsley |
|
|
Salt and pepper |
INSTRUCTIONS
By: Junko Lampert, The Tofu Cookbook (Japan)
1. Puree tofu In a blender.
2. Cut sliced ham into 1/2-inch squares. Shred cabbage finely.
3. Thoroughly mix together the egg, milk, mayonnaise, soup granules, and
tofu.
4. 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.
5. 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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