-
1
Note: To blanch potatoes, bring 4 quarts water and 1/4 cup salt to a boil.
-
2
Add potatoes immediately after grating, and boil for 2 to 3 minutes.
-
3
Strain and spread on paper towels to dry.
-
4
In a medium bowl, whisk together the flours, salt, sugar and baking soda.
-
5
Add the dashi, and whisk until smooth; do not overmix.
-
6
The batter may be stored, covered and refrigerated, for up to 2 days.
-
7
In a large mixing bowl, combine the cabbage, onion, blanched potatoes, bean sprouts and batter.
-
8
Mix well, and set aside.
-
9
Place a 6- or 8-inch nonstick pan or cast-iron skillet over medium-high heat.
-
10
Add 2 to 3 tablespoons of oil, and heat until almost smoking.
-
11
Slowly pour all the batter into the pan, and flatten it with the back of a spoon to no more than 1 inch thick.
-
12
Reduce heat to medium, and cook until the underside starts to crisp and the center to bubble, 3 to 4 minutes.
-
13
Flip the okonomi-latke, add another tablespoon of oil and cook for another 3 to 4 minutes.
-
14
Once the okonomi-latke is browned on the second side, transfer from the heat onto a paper towel to drain some of the oil.
-
15
Season lightly on both sides with salt and pepper.
-
16
Cut into quarters, and top with creme fraiche, scallions, a squeeze of lemon juice and ikura.
