Okonomi-Latke
Ingredients
- 2 cups all-purpose flour ⓘ
- 1/2 cup rice flour ⓘ
- 1 1/2 tablespoons salt ⓘ
- 1 teaspoon sugar ⓘ
- 1/4 teaspoon baking soda ⓘ
- 2 1/2 cups dashi, at room temperature
- 1 quart tightly packed, finely sliced green cabbage (about one small head) ⓘ
- 2 cups thinly sliced onion (about one large onion) ⓘ
- 1 quart (3 to 4 large) grated, blanched russet potatoes (see note) ⓘ
- 1 quart bean sprouts, green caps removed
- Canola or vegetable oil, for frying
- Salt and freshly ground black pepper ⓘ
- Creme fraiche, for serving ⓘ
- Thinly sliced scallions, for serving ⓘ
Instructions
- Note: To blanch potatoes, bring 4 quarts water and 1/4 cup salt to a boil.
- Add potatoes immediately after grating, and boil for 2 to 3 minutes.
- Strain and spread on paper towels to dry.
- In a medium bowl, whisk together the flours, salt, sugar and baking soda.
- Add the dashi, and whisk until smooth; do not overmix.
- The batter may be stored, covered and refrigerated, for up to 2 days.
- In a large mixing bowl, combine the cabbage, onion, blanched potatoes, bean sprouts and batter.
- Mix well, and set aside.
- Place a 6- or 8-inch nonstick pan or cast-iron skillet over medium-high heat.
- Add 2 to 3 tablespoons of oil, and heat until almost smoking.
- Slowly pour all the batter into the pan, and flatten it with the back of a spoon to no more than 1 inch thick.
- Reduce heat to medium, and cook until the underside starts to crisp and the center to bubble, 3 to 4 minutes.
- Flip the okonomi-latke, add another tablespoon of oil and cook for another 3 to 4 minutes.
- Once the okonomi-latke is browned on the second side, transfer from the heat onto a paper towel to drain some of the oil.
- Season lightly on both sides with salt and pepper.
- Cut into quarters, and top with creme fraiche, scallions, a squeeze of lemon juice and ikura.
Nutrition & Diet Analysis (per serving)
598
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).