Introducing 'Okra Pancakes,' a simple dish made by mixing and frying seasonal okra and kamaboko (fish cake). The delightful textures of crispy and tender okra perfectly complement the savory umami of the kamaboko. This dish is perfect as a satisfying snack or side dish, ready in just 10 minutes.
Ingredients
Main Ingredients (2 servings)
- Okra 1 bag (8 pcs)
- Kamaboko (Fish Cake) 1 piece
- All-Purpose Flour 2 tbsp
- Egg 1 pc
- Water 2 tbsp
- Vegetable Oil (for cooking)
Seasonings
- Salt (to taste)
- Dashi Powder 1 tsp
- Bonito Flakes (Katsuobushi) (optional)
Steps
- Rub 8 pcs of okra with a pinch of salt, then rinse with water.
- Trim the ends of the okra and slice them into 3mm thick rounds.
- Cut 1 piece of kamaboko into half thickness, then slice into 3mm thick strips.
- Place the sliced okra and kamaboko into a bowl.
- Add 2 tbsp of all-purpose flour and 1 tsp of dashi powder to the bowl. Shake the bowl to coat everything evenly with the flour.
- In a separate container, whisk together 1 egg and 2 tbsp of water. Add this mixture to the bowl and stir well until everything is incorporated.
- Heat vegetable oil in a frying pan over medium heat.
- Pour the batter into the heated frying pan and spread it into a circle, about 20-22 cm in diameter.
- Cook until the bottom is golden brown and the batter can slide freely in the pan. (This is the key!) The batter moving freely is your signal to flip.
- Carefully slide the pancake onto a plate.
- If there is still oil in the pan, drizzle some over the pancake.
- Place the frying pan over the pancake and invert it, returning the pancake to the pan.
- Reshape the pancake into a round form and cook until both sides are golden brown.
- Once cooked, cut the okra pancake into bite-sized pieces and arrange on a plate.
- Sprinkle with bonito flakes if desired. If the taste is too bland, you can serve it with mentsuyu (noodle soup base) or ponzu sauce.
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