- 1 ½” piece ginger, peeled, thinly sliced
- 2 Tbsp. low-sodium soy sauce, soy, tamari or coconut aminos
- 2 Tbsp. unseasoned rice vinegar
- 1 tsp. chili oil
- 1 tsp. sugar, honey, maple syrup (any sweetener will suffice)
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp. kosher salt
- 1 tsp. sugar or any sweetener
- 1 cup chilled club soda
- 2 tsp. low-sodium soy sauce, soy, tamari or coconut aminos
- 1 tsp. toasted sesame oil
- 2 Cups thinly sliced scallions, onions, green onions, shallots or a combo
- 4 Tbsp. vegetable oil, ghee, olive oil
Dissolve sugar into ginger, soy sauce, vinegar & chili oil in a small bowl. Set aside. The sauce will have a glorious red hue, knowing that you eat with your eyes first, try using a blue or a white bowl for your dipping sauce.
In a large bowl, combine flour, cornstarch, salt, and sugar. Whisk club soda, soy sauce, and sesame oil in a separate bowl to combine, then pour into dry ingredients and whisk until smooth (you’re basically making a pancake–so its ok if there are a few small lumps). You could fold in scallions or onions here or sprinkle them in your pancake once the mixture is in the pan. if you opted for a bigger, less delicate onion than a scallion, or your you’ve realized you’ve cut your onion too thickly– its quite possible you may want to flash cook that onion– Cooking isn’t like chemistry lab where you get graded, it is about your own personal tastes, trial and error–So play with it and enjoy.
Heat your 1 Tbsp of your chosen fat in a nonstick (cast iron works great too) skillet over medium-high heat. Your skillets will “wear” better if you start them on a low heat and slowly progress them to medium or high. Pour ¼ cup batter into skillet. Cook like you would a pancake, but work with your batter according to the knowledge you have about your onion choice- you may need to apply a bit of pressure when you flip the cake–more like a boxty or latkes.
Cut each pancake into wedges if desired and serve with reserved sauce on the side for dipping.
Adapted from a Bon Appetit recipe created by Andy Baraghani