Tag Archives: Scallion Pancakes
Post by Alison Hein.
Sometimes I feel like Mother Hubbard. It’s not that my cupboards are bare, exactly. Just that I find myself with an odd assortment of ingredients. Take the other day, for example. I was looking for the makings of a nice breakfast. We had no bread, milk, or bacon, and were down to one egg. The best looking thing I could find in my fridge was a handful of bright green scallions, left over from my last post, Succotash Hash.
That got me thinking about the delicious roasted scallions I enjoyed recently at my favorite Japanese restaurant,Yamagata. Yama-san, the proprietor, kindly shared the recipe with me: “Broil the scallions. Put them in 1-1-1 sauce, and leave them in the refrigerator overnight.” What, you might ask, is 1-1-1 sauce? It’s equal parts of what some might call the Japanese trinity – sake, soy sauce, and the sweet rice vinegar, mirin.
Now, I’m thinking about scallions, thinking about 1-1-1 sauce, and thinking about my one egg. As it happens, I always have a store of organic red miso in my freezer, so now I’m thinking about how to make Asian-style scallion pancakes.
Perhaps not traditional, but scrumptious nonetheless. The scallions lose their sharp edge in a quick sauté, and the 1-1-1 sauce adds a sweet mellow note to a breakfast in bed that even Mother Hubbard would enjoy.
½ cup flour
¼ teaspoon salt
¾ cup water
1 tablespoon miso
1 – 2 tablespoons sesame oil
Wash and trim scallions. Cut into 2-inch lengths and set aside.
Mix together flour and salt in large bowl. Whisk in water, egg and miso mixing until batter is thick and smooth. Let batter rest a few minutes before cooking.
For each pancake, heat about 1 teaspoon sesame oil in a heavy 6-inch pan over medium heat. Add one quarter of the scallions, and sauté for 1 to 2 minutes, until softened but not cooked through. Add one quarter of batter to the pan, swirling to cover bottom. Cook pancake 1 to 2 minutes until cooked through and lightly browned, flipping once. Keep warm while cooking remaining pancakes, monitoring heat and adding oil as necessary.
Serve warm with 1-1-1 Sauce.
Makes 4 pancakes.
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
Mix soy sauce, mirin and sake together. Serve at room temperature.