・The pancake is easier to cut if you have a pizza cutter on hand. ・When cutting pancakes, the chives are a little hard to cut and tend to lose their shape so cut them carefully. A recommended ratio will be about 1 cup of flour to 1 egg. However, add more flour to the batter as too small of an amount will result in a heavier, less crispy pancake. ・If you add an egg the taste will be much richer. ・If you like a sweeter dipping sauce, add a pinch sugar when putting the sauce together. This recipe can also be made vegetarian by subbing meats with roasted eggplant or other hearty vegetables, and broth subbed with vegetable broth concentrate. Cooking tips ・Thinly sliced pork is a delicious alternative to squid.⑦ After removing from the pan when fully cooked, cut into bite sized pieces and serve with prepared dipping sauce. Reduce heat to medium and cook until both sides are both sides are fragrant and of good color. ⑥ Before completely cooked through, pour sesame oil along the rim of the pan and cook for 1~1.5 minutes more until browned. When solid and lightly browned, flip the pancake and cook the other side through, pressing down with a spatula as needed. Add the batter made in step 4 into the pan, shape, and cook for 1~1.5 minutes on one side. ⑤ Place the a pan over high heat and when hot, pour in sesame oil and olive oil. Lastly, add prepped vegetables and squid into the bowl and mix to incorporate. Add water, salt, and torigara (chicken bone broth concentrate) or a different stock base like Hondashi, and stir until smooth. ④ Add cake flour and potato starch, mixing loosely. ③ This is a good time to prepare the sauce, so mix the sauce ingredients together to create the dipping sauce for the pancakes. ② Gut, wash, and prep the squid into about 3-5cm strips. Cooking Recipe ① Slice the Garlic Chives into 3~5cm pieces and julienne the carrots. 1/2~1 ・Salt ・Torigara (chicken bone) soup stock base (or Hondashi) … 1 tsp
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