Edo Spiced Okonomiyake
Serves 2 as a main or 4 as a starter.
The flavors of Edo Spice — bright, hot, and umami — naturally complement egg dishes. Okonomiyake is a Japanese cabbage pancake that's perfect for a quick at-home meal.
4 cups finely shredded cabbage*
1 cup minced scallions, white and green parts
½ cup plus 2 tablespoons all-purpose or brown rice flour
2 tablespoons Edo Spice
½ teaspoon salt, heaping
¼ cup neutral oil, divided
¼ cup white miso
2 tablespoons tamari or soy sauce
¼ cup rice wine vinegar
1 tablespoon mirin (optional)
3 tablespoons finely grated fresh ginger
¼ cup thinly sliced scallion, green part
¼ cup sliced almonds, toasted
Edo Spice, for sprinkling
In a large bowl toss the scallions and cabbage with 2 tablespoons of flour to lightly coat the vegetables.
In a separate bowl, whisk the eggs, Edo Spice, salt, remaining flour, and 1/4 cup water until you have a smooth batter. Fold the cabbage-scallion mixture into the batter. Set aside to rest for 10 minutes.
While the batter rests, make the sauce by whisking its ingredients together. The sauce should be salty, vinegary, gingery, and slightly sweet — add a bit more of any ingredient to taste.
After the batter has rested, heat 2 tablespoons of oil in a 10" non-stick skillet set over medium heat. When the oil shimmers, add half the batter and use a spatula to smooth it into a thick round that covers the bottom of the pan. Neaten the edges with the spatula and cover the pan. Cook for 5 minutes. Uncover the pan and check that the bottom of the pancake is golden brown. Use a spatula to carefully turn the pancake over. Cover the pan and cook for another 4 minutes, then uncover it and cook for a minute more. Slip the okonmiyake out of the pan and onto a plate. Wipe out the skillet and make the second cake in the same way.
Cut each pancake into wedges, garnish generously with almonds and scallions, drizzle on some sauce, and sprinkle with a pinch or two of Edo Spice. Serve hot or at room temperature with extra sauce on the side.
* Shred the cabbage by cutting it very finely with a knife — grating it will make it too wet. The shreds should be about 1/16-inch thick. It's OK to add up to another ½ cup of other shredded vegetables or some dried shrimp to the batter.