Crispy Potato Cabbage Pancake with Shiitake Glaze — Crispy Cabbage Potato Pancake - Stamppot Okonomiyaki
Dutch mashed potato and kale stamppot folded into a Japanese cabbage okonomiyaki batter, griddled crisp and lacquered with smoky shiitake tonkatsu glaze, vegan Kewpie, nori, and scallions.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly shred cabbage and kale. Peel and dice potato into 2cm cubes. Slice scallions on the bias. Tear nori into small pieces. Whisk flaxseed with 6 tbsp water in a small bowl and rest 5 minutes until thickened.
Boil
Bring a medium pot of salted water to a boil over high heat. Add potato and simmer 12 minutes until fork-tender. Drain and mash coarsely with a fork.
Build 1
Soak shiitake in 240ml hot water for 8 minutes until softened. Lift mushrooms out and finely mince, reserving soaking liquid. Whisk minced shiitake, soaking liquid, soy sauce, tomato paste, brown sugar, rice vinegar, and smoked paprika in a small saucepan over medium-low 5 minutes until glaze thickens and turns glossy mahogany.
Build 2
Whisk flour, baking powder, salt, oat milk, remaining water, and flax slurry in a large bowl until smooth. Fold in mashed potato, shredded cabbage, and kale until every strand is coated and the batter holds its shape.
Sear
Heat 3 tbsp neutral oil in a large heavy skillet over medium 90 seconds. Tip batter into the pan and shape into a 28cm disc roughly 2cm thick. Cover and cook 7 minutes until the underside turns deep gold and the edges set.
Plate
Slide pancake onto a plate, invert back into the skillet with remaining 3 tbsp oil, and cook uncovered 5 minutes until the second side is crisp and golden. Lift onto a serving plate. Brush generously with shiitake tonkatsu glaze, drizzle with vegan Kewpie in zigzags, and scatter nori, scallions, and sesame seeds across the top.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.