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Message: [QUOTE="Hey Adrien!, post: 3849103, member: 5787"] I'm not Asian, but I live less than a mile from an Asian market down the street on route 123 in Norwalk (right across the street from a great Italian market too) The original recipe was from Sunbasket, but I altered it today to adjust to what I had at home. [B]Batter (for 2 big pancakes):[/B] [LIST] [*]Four eggs [*]Three scallions thinly sliced, whites in the batter, greens for garnish [*]Thinly sliced cabbage, massage with salt and let it sit for about 30 minutes. After that, add into batter [*]A sprinkle of garlic powder, a little bit of brown sugar and some pepper [*]About a cup of gluten free flour (I keep adding until it gets a consistency that matches nicely to the water content of the seasoned cabbage. I'm sure regular flour would work fine. [*]Cook it just like pancakes. Since there are only two big pancakes, make sure the pan is warmed up for a while on low and I cook at a 3.5 out of 10. [/LIST] [B]Kale chips:[/B] [LIST] [*]preheat oven to 375 [*]I used dino kale today, massaged that with oil, salt, pepper and sesame seeds [*]Baked for 12 minutes, mixed and re-spread half way through [*]Eat them on the side or add them as a texture atop the pancake [/LIST] [B]Tonkatsu sauce:[/B] [LIST] [*]Had some from the market, but a facsimile can easily be made from a 2:3:1 ratio of Worcestershire/ketchup/BBQ sauce (or oyster sauce, if you have it). Depending on how it tastes from that mix, add some brown sugar: should be a little sweet. [*]Lathering the sauce on the pancakes, I mix in some regular mayo for creaminess and funk [/LIST] The furikake was purchased from Trader Joe's and I freakin' love that stuff. Enjoy. [/QUOTE]

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