Trialing Asian Vegan Savory Pancake / アジアなお好み焼き試作中

For a long time, I've been pondering about offering a handy, veggie-packed dish at a local market, which I participate in once a month.

Recently, I’ve been making dumplings frequently, and I’ve realized that I can stuff them with almost anything in the fridge and they taste amazing. The same realization also hit me when I made Korean pancakes (chijimi) and Okokonomiyaki, savory Asian pancakes. Flour-based dishes are truly incredible, delicious ... and perfect with a beer in this season especially 😉 Here are some of my recent flour-based dishes.

I love topping this type of dishes with plenty of green onions. Sometimes, I even munch on a salad alongside my dumplings or wrap a bite with salad leaves.

With these thoughts in mind, I had an idea: “How about making an Asian-style pancake with veg toppings?” Many visitors to the market are vegan, and occasionally, there are requests for gluten-free options. So, I decided to make it egg-free and base it on rice flour.

Inspired by a chickpea omelet recipe in a book titled “Vegan Life in Paris” by Maori Haas Murota (it's in Japanese but you can see some beautiful pictures on Amazon JP), I thought it would be interesting to include chickpea or soybean flour.

I might tweak it a bit more, but after several trials, it’s turned out quite well. Here’s the current recipe. It’s simple, requiring just one bowl and a pan. The flexibility of vegan cooking means the proportions can be adjusted freely since it doesn't contain eggs.

Ingredients (for 3 palm-sized pancakes)

50g rice flour
10g potato starch
20g chickpea flour
A pinch of salt
1/2 tsp turmeric
100g water
Vegetable oil for frying such as sunflower oil
Your favorite vegetables (carrots, cabbage, green onions, seaweed, sesame seeds, or whatever is in your fridge!)
Topping herbs and greens (green onions, coriander, salad greens, etc.)
Your favorite sauce (Asian chili sauce, soy sauce with sesame oil, tofu mayo, etc.)

Instructions

Thinly slice the vegetables for quick cooking.
Mix the flours, salt, turmeric and water. Adjust the water amount if it's too thick or thin (the German organic rice flour I use is whole grain, so you might need less water with other types of rice flour).
Mix the vegetables into the batter.
Heat a generous amount of oil in a frying pan until hot (important!) and fry the mixture. Flip the pancakes when one side get golden brown and fry another side as well. Press gently with a flipper.
Once cooked, top with herbs and greens, drizzle with sauce, and serve.

Feel free to use seasonal vegetables like zucchini in summer. Flour-based dishes are indeed versatile.

I hope to perfect this recipe and get feedback from customers at the market next month.

Stay healthy and enjoy the delicious seasonal veggies during these hot days!

💪 🌞 💪

試作中のヴィーガンアジアンお好み焼きについて記事を書きました。noteとHive Blogをつないでみたいのと、noteではただいま創作大賞というコンテストが開催されていてそのレシピ部門に応募したいのととで、日本語はnoteに書きました。よかったら下のリンクからどうぞ！

ドイツで作る菜食米粉のアジアンお好み焼き