| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Cabbage: Chinese; green or red |
| 1 |
lg |
Carrot |
| 1/2 |
|
Onion: yellow or purple |
| 3 |
|
Celery stalks |
| 2 |
c |
(or more) flour: whole wheat and unbleached white |
| 1 |
|
Egg beaten; (substitute your choice of product) |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Salt |
| 1 |
cn |
(tall) evaporated milk ; (substitute your choice of product) |
|
|
Enough water to make batter |
INSTRUCTIONS
(recipe says you can put in 1/2 c meat or fish, which those on this list
will omit)
Here is one from The Tassajara Bread Book, recipes by Edward Espe Brown. I
haven't made these, but all the other recipes I've tried from the book are
very good.
Japanese pancakes made with vegetables can be served as midnight meal with
warm results. Americans put butter on everything; Japanese prefer soy
sauce, but syrup no. (Authors comment)
For about 5 people
Chop, shred, dice or thinly slice vegetables. Mix together remaining
ingredients to form batter. Fold vegetables into batter and grill. May also
be eaten cold on the beach.
Posted to fatfree digest V97 #296 by BHATPHOACC <BHATPHOACC@aol.com> on Dec
15, 1997
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