1 large egg
½ cup (60 g) cake flour, sifted
¼ cup (40 g) rice flour
½ teaspoon sugar
1 teaspoon soy sauce
⅔ cup (150 ml) water
¼ teaspoon kosher salt
6 small shrimp
½ squid, cleaned–body cut into ¼” rings and tentacles cut into small clusters
½ bunch garlic chives, ends removed and cut into 1” pieces
1 tablespoon vegetable oil
2 tablespoons sesame oil, divided
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
2 teaspoons honey
½ teaspoon sugar
½ teaspoon Korean chili pepper
1 teaspoon white sesame seeds
½ clove garlic, grated
Kosher salt, to taste
Sesame oil, to taste
In a large bowl, whisk together ingredients for Batter. Add in shrimp, squid, garlic chives and lightly stir.
Preheat the pan over medium-high heat for about 30 seconds. Add in vegetable oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, turn off the heat.
Once the smoke begins to clear, ladle Batter into the pan and cook over low heat for about 3 minutes. Flip when lightly browned.
Drizzle 1 tablespoon of sesame oil around the edge of the pancake and cook for about 3 minutes while occasionally pressing down with a spatula. Once lightly browned, flip again.
Add in the remaining sesame oil around the edge of the pancake, cook for another 2 minutes while pressing down with a spatula. Flip when crispy golden brown. Repeat for the other side. Remove from the pan and cut into bite-size pieces. In a small bowl, mix ingredients for Dipping Sauce and serve together with the pancake.
Add in sesame oil from the outer edge of the pan for a crispier texture.
Adding other ingredients such as kimchi, thinly sliced pork belly and carrots are also recommended.
By using cake flour, the texture is crispier and lighter than using all-purpose flour.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.