Japanese Veggie Cakes (O Konomi Yaki)
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
2-4
ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1⁄2 medium cabbage, sliced very thin
- 1⁄4 cup red bell pepper, chopped
- 4 garlic cloves, minced
- 6 green onions, chopped
- 2 carrots, grated
- 2 tablespoons fresh grated gingerroot
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 lb fresh spinach
- 3 tablespoons flour
- 3 eggs
- 2 tablespoons soy sauce
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon toasted sesame seeds
directions
- Heat oils in wok or large saucepan.
- Cook veggies in this order, waiting 1 minute after each addition: cabbage, bell pepper, onions, carrots, ginger, garlic, mushrooms, and spinach.
- Transfer to a bowl and cool.
- Beat flour, eggs, soy sauce, and red pepper flakes; blend with veggies.
- Spoon batter into lightly oiled skillet, making 3 inch cakes.
- Saute until golden
- Sprinkle with sesame seeds.
- These can be kept warm in the oven until all cakes are ready to be served.
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RECIPE SUBMITTED BY
I'm a stay at home mom with a toddler boy and we live in the mountains of Boulder County, CO at 8,500 ft! My passions are snowboarding, backcountry skiing, hiking, rock climbing, reading, journaling, gardening, dancing, and permaculture. I have recently realized that I am a better cook when I change recipes to my taste, now that I have the basics down. Except for baking, I really wanna have the same intuition with baking someday as I do with cooking.