Kimchi mushroom pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Tempura batter mix |
| ½ | cup | Water |
| 5 | Fresh shiitake mushrooms | |
| Stems removed and caps diced | ||
| 7 | White button mushrooms; diced | |
| ½ | medium | Onion; diced |
| 5 | tablespoons | Kimchi; finely chopped |
| 1 | teaspoon | Asian sesame oil |
| ½ | teaspoon | Minced garlic |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground black pepper |
Directions
MAKES 10 PANCAKES DAIRY-FREE
Recipe adapted from New York's Hangawi Restaurant.
In medium bowl, mix tempura batter flour with water until batter is formed.
Add mushrooms, onions and kimchi to batter and mix evenly. Add garlic, sesame oil, salt and pepper to batter; mix well.
Heat a medium skillet with a little cooking oil over medium heat. When pan is hot, scoop batter with ladle and make 3-inch round pancakes. Cook in batches, until pancakes are browned on both sides, 6 to 8 minutes. Drain on paper towels.
Kimchee: A spicy hot Korean condiment made from fermented vegetables, such as cabbage or turnips. Look for kimchee in Korean markets and some large supermarkets.
PER PANCAKE: 128 CAL; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 20G CARB.; 0 CHOL.; 150MG SOD.; 2G FIBER
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 116 Converted by MM_Buster v2.0l.