Okonomi-Latke

Name: 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; 1 lemon, for squeezing; Ikura (salmon roe) or other caviar as much as you like.

16 ingredients

16 steps

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
1 lemon, for squeezing
Ikura (salmon roe) or other caviar as much as you like.

Directions

1

Note: To blanch potatoes, bring 4 quarts water and 1/4 cup salt to a boil.
2

Add potatoes immediately after grating, and boil for 2 to 3 minutes.
3

Strain and spread on paper towels to dry.
4

In a medium bowl, whisk together the flours, salt, sugar and baking soda.
5

Add the dashi, and whisk until smooth; do not overmix.
6

The batter may be stored, covered and refrigerated, for up to 2 days.
7

In a large mixing bowl, combine the cabbage, onion, blanched potatoes, bean sprouts and batter.
8

Mix well, and set aside.
9

Place a 6- or 8-inch nonstick pan or cast-iron skillet over medium-high heat.
10

Add 2 to 3 tablespoons of oil, and heat until almost smoking.
11

Slowly pour all the batter into the pan, and flatten it with the back of a spoon to no more than 1 inch thick.
12

Reduce heat to medium, and cook until the underside starts to crisp and the center to bubble, 3 to 4 minutes.
13

Flip the okonomi-latke, add another tablespoon of oil and cook for another 3 to 4 minutes.
14

Once the okonomi-latke is browned on the second side, transfer from the heat onto a paper towel to drain some of the oil.
15

Season lightly on both sides with salt and pepper.
16

Cut into quarters, and top with creme fraiche, scallions, a squeeze of lemon juice and ikura.