1tbspolive oil plus 1 more tbsp for frying the pancake batter
3spring onionscut into thin rings
450gwhite cabbageroughly grated
1/2tspsalt
To serve:
pickled ginger
Wasabi pasteoptional
Instructions
Puree all the ingredients for the miso-ginger sauce in a blender until creamy.
For the cabbage pancakes, mix the buckwheat flour, eggs, salt, mineral water and sesame oil in a bowl until smooth.
Heat a pan and toast the sesame seeds, stirring, until fragrant. Pour into a small bowl and set aside.
Heat olive oil in the same pan. Set aside 1 tablespoon of the spring onions and stir-fry the remaining onions in the pan. Add the shredded white cabbage, salt and stir-fry for about 3 minutes.
Add the fried cabbage to the bowl with the pancake batter and mix until smooth.
Put some olive oil in the pan. The batter can now be fried in smaller batches (makes flipping the pancakes much easier) or in one large batch (quite difficult to flip). Fry at medium temperature for approx. 2-3 minutes per side, making sure that the dough does not burn. If baking the batter on one large batch, flip a second pan of the same size (or larger) upside down on top of the first and rotate together 180 degrees to fry the second side of the pancake.
Place the pancake(s) on plates, garnish with the remaining spring onions and toasted sesame seeds, and serve with the miso sauce, pickled ginger, and wasabi paste.