Japanese ginger pancakes in shreds

Ingredients for 2 servings:

• 75 g flour
• 2 No Egg (egg substitute)
• 250 ml broth (miso broth)
• 5 cm ginger root
• 125 g spring onions
• 150 g shiitake mushroom(s)
• 150 g Chinese cabbage
• Oil for frying
• Mayonnaise (Japanese mayonnaise from the Asian store)
• 1 jar pickled ginger
• 1 tsp algae flakes (nori flakes)
• 4 tbsp Gomasio

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Pour the flour into a bowl. Mix the no-egg mixture according to the package instructions and stir in the miso broth. Whisk the mixture into the flour until smooth. Peel and finely grate the ginger. Finely chop the Chinese cabbage. Finely slice the spring onions. Clean and roughly chop the mushrooms. Add the ginger, mushrooms, spring onions, and Chinese cabbage to the pancake mixture. Mix everything well. Place the gomasio in a small bowl and mix with the nori flakes. Heat oil in a pan. Fry the pancakes for 5 minutes on each side, then pull them into shreds. Serve the shreds on a plate with the ginger, mayonnaise, and gomasio. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1358