Miso Cabbage Japanese Pancakes
These miso cabbage japanese pancakes are crunchy, delicious and packed with protein!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Julienne vegetable peeler
- Grater
- Mixing bowl
- Whisk
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Stove
- Serving platter
Ingredients
- 5 eggwhites
- ¼ cup (40g/1½ oz) brown rice flour
- 2 tablespoons white miso paste (shiro)
- 2 tablespoons finely grated ginger
- 3 cups (150g/5¼ oz) finely shredded kale leaves
- 4 cups (320g/11¼ oz) finely shredded Chinese cabbage
- 4 green onions (scallions), thinly sliced
- extra virgin olive oil, for cooking
- shichimi togarashi or chilli flakes, to serve (optional)
- 100g (3½ oz) store-bought pickled ginger, pickling liquid reserved
- 3 carrots, peeled and shredded using
- a julienne or vegetable peeler
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