Yes, this is what you get when I am starting to run out of ideas. Just kidding. This is what you get when I’m in a rush. Kimchi pancake pizza.
This dish was actually inspired by a Japanese pizza that was served to my friends and I when we were in Japan recently and a combination of the baby bok choy and green onion pancakes that I had cooked a few weeks prior. The pizza that I had in Japan was at this small little cafe called, Bunbun Cafe, that was right around the corner from the apartment that we stayed at. Intentionally coming in for a drink and a bite to eat before heading back to our apartment, we found out that they were not serving food anymore to our dismay (it was midnight). After serving us our beers, the owner came out and presented to us a complimentary Japanese pizza that they whipped up for us! It had Japanese mayo, roasted nori, and some kind of miso sauce as a base. And it was wonderful. We tipped them extra and since in Japan the price you see is the price you pay, they ran out and followed us into 7-11 to return our money to us! How sweet! It was a fond memory and I wanted to recreate that somehow.
This is fairly simple and, again, feel free to use whatever vegetables you have leftover in the fridge. I chose kimchi because that was all I had on hand and plus, it already has a unique flavour. Plus, the Sriracha and the Japanese mayo are always stocked in my fridge. However, feel free to make this recipe your own and choose whatever fillings/toppings you prefer.
Kimchi pancake pizza
What you’ll need:
– 1 cup kimchi
– 1 free range egg, beaten
– 1 tbsp mirin
– 2 tbsps soy sauce
– 3 tbsps all purpose whole wheat flour
– 2 tsps ghee, or vegetable oil
– Sriracha, Japanese mayonnaise, roasted nori shreds (optional)
What you’ll need to do:
1. Beat eggs, mirin, soy sauce, and flour together. Gently fold in kimchi. Set aside.
2. On medium-high heat, melt 1 tbsp ghee or vegetable oil in a medium saucepan until hot. Pour batter in pan (in either one huge batch or two small batches, I did two) and cook for 2 to 3 minutes until the bottom is browned and crisped.
3. Slide pancake off into a plate, get another plate so that the cake is inbetween and flip. Heat the other tbsp of ghee/vegetable oil in the saucepan and slide the cake back into the saucepan so that the cooked/brown side is on top and the uncooked part is on the bottom. Cook for 1 1/2 minutes.
4. Slide back onto plate and serve with Sriracha, Japanese mayo and roasted nori shreds. Makes 1 pizza.