I think every ethnic group has a similar recipe. In North America there's the frittata, my Jewish friends enjoy latkes and in the Korean culture, there's Yachaejeon - I've had this where there's an egg cracked ontop and other times, flat with nori whipped into the batter. For every culture and every flatten egg like vegetable pancake I've ever eaten, there has never been one I have ever disliked. The basic principle is just use up any vegetable you have in the fridge that can be cut up into strips! Enjoy
Ingredients - Makes one large 12 inch pancake
About 3 cups of sliced vegetables
4 green onions, cut into 1 inch long
⅓ cup leek (optional), sliced thinly 1 inch long
1/2 cup zucchini matchsticks (about 1/2 cup)
⅓ cup white onion, sliced
1/2 cup carrots, peeled and sliced
⅓ cup sweet potato
⅓ cup fresh mushroom (white, baby portobello, or shiitake)
1/2 cup potato flour
½ teaspoon salt
1/8 teaspoon sesame oil
¾ cup water
splash of vegetable oil
Optional egg for more protein
1 tablespoon coconut amino
2 teaspoons rice wine vinegar
1 teaspoon hot pepper flakes, optional
1 teaspoon sesame seeds
In a large bowl combine all vegetables and "other ingredients"
Heat up a 12-inch non-stick pan over medium/high heat. Add 2 tbs of oil. Coat bottom evenly
Once hot, add the batter and spread it out evenly
Turn the heat down to medium and let cook for 4-5 minutes
Once the bottom is light golden brown flip it over with a spatula
Drizzle anther 1-2 tbs of oil down the edges of the pan to help brown the other side
Cook for another 3 to 4 minutes.
If it is not cooked through, flip it over one more time for a couple of more minutes
While the pancake is cooking in a small bowl whip up the dipping sauce with all the ingredients and set aside.
Cut the pancake into wedges and serve with dipping sauce. For optional protein I usually serve this with a sunny-side up egg and dip the pancake into the yolk. Yummy
Wow, that's an impressive recipe!
Your mom's stock recipe looks very much like the good ol' stock I make (just different veggies, but hey, in each country people have used whatever the soil gave them, so I'm considering them perfectly interchangeable) but the vinegar surprised me. Now that's something I must try!
Also the eggs marinade sounds great.
I like soft-boiled eggs and that marinade sounds delicious with them, so this is something I'm gonna try too.
To be honest I've never eaten ramen, but this looks awesome on many levels.
I'll give a try to the first sections of the recipe first, if I like them separately I'll make sure to try a complete Whole30 ramen according to your recipe.
Thank you very much for sharing!