1438 W. Cortland (on the Chicago River)
Chicago, IL. 60642
Happy Hour – with $5 drinks and appetizers – is available, Monday through Friday, from 4:30 p.m. to 6:30 p.m.
Saturday and Sunday brunch with $5 Mimosas and Bloody Marys, or Monday Pizza Night with both take-and-bake and dine-in options.
Japanese Vegetable Pancakes
Yields 6 pancakes
|Cabbage, thinly sliced||8 Cup|
|Carrots, peeled/ribbons||3 Cup|
|Kale, julienned||1 bunch|
|Scallion, thinly sliced on an angle||4|
|Salt & pepper||To taste|
|Vegetable oil||6 T|
|Hoisin BBQ Sauce||¾ Cup|
|Nori, cut into thin strips||1 sheet|
Combine vegetables in a mixing bowl.
Toss with flour, salt, and pepper.
Beat 6 eggs in a separate bowl. Add to flour, vegetable, salt and pepper mixture; coat.
Form 6 pancakes, approximately 6 inches each.
Coat a 9-inch sauté pan with vegetable oil. Add pancakes.
Cook over medium heat for approximately three minutes; flip.
Cook two to three more minutes; reserve.
In a separate pan, cook remaining 6 eggs, individually/breaking one at a time, sunny side up. Make sure to leave space between eggs while cooking.
Place each pancake on a plate. Drizzle with Hoisin BBQ Sauce (store bought or homemade) and top with a sunny side up egg.
Sprinkle with nori; enjoy!