Savory Japanese Quinoa Pancakes With Edamame Salad Recipe

About this recipe

Crispy quinoa pancakes with umami-rich flavors paired with a refreshing edamame salad. A perfect blend of taste and nutrition for your morning.

Ingredients

• 100 g Ginger - 100g
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Kikkoman Soy Sauce
• - Forest Whole Foods Organic White Quinoa
• 100G Crushed Chilli Flakes, 100G
• 28G Nori Sheets, 28G
• 450G Rice Flour, 450G
• 200G Biona Organic Edamame Beans

Instructions

1. 1. Rinse 100 g of quinoa thoroughly, then simmer it in 200 ml of water, covered, for 15 minutes until soft and fluffy. Allow to cool slightly.
2. 2. In a mixing bowl, combine the cooked quinoa, 50 g of rice flour, 1 sheet of nori (shredded), 10 g of grated ginger, and a pinch of red chilli flakes.
3. 3. Gradually add about 60 ml of water to the mixture until it forms a thick batter suitable for pancakes.
4. 4. Heat 1 tablespoon of sesame oil in a non-stick pan over medium heat and spoon the batter to form small pancakes.
5. 5. Cook pancakes for 3-4 minutes on each side until golden brown and crispy.
6. 6. In a separate bowl, toss 150 g of shelled edamame beans (steamed for 5 minutes first) with 1 tablespoon of soy sauce, 2 finely chopped scallions, and 1 teaspoon of sesame oil.
7. 7. Plate the crispy quinoa pancakes alongside the edamame salad for a balanced breakfast.
8. 8. Garnish with the second sheet of nori, shredded, and a sprinkle of red chilli flakes if desired.

How to make Savory Japanese Quinoa Pancakes With Edamame Salad

1. Make the batter. Rinse the quinoa, cook it in water until soft and fluffy, and cool slightly. Combine with rice flour, shredded nori, grated ginger and a pinch of red chilli flakes, adding water gradually to form a thick batter.
2. Fry the pancakes. Heat sesame oil in a non-stick pan over medium heat, spoon in small pancakes and cook for 3-4 minutes on each side until golden brown and crispy.
3. Toss the edamame salad. In a separate bowl, toss the shelled edamame with soy sauce, finely chopped scallions and a drizzle of sesame oil.
4. Plate and garnish. Plate the crispy quinoa pancakes alongside the edamame salad and garnish with extra shredded nori and a sprinkle of red chilli flakes if you like.

Frequently asked questions

What is the total time needed to make Savory Japanese Quinoa Pancakes with Edamame Salad?

The total time required is 40 minutes, including 15 minutes for prep and 25 minutes for cooking.

Can I make these pancakes ahead of time and store them?

Yes, you can make the pancakes ahead and store them in the fridge for up to 2 days. Reheat in a pan or oven to restore crispiness.

What can I serve with these Japanese quinoa pancakes?

These pancakes pair well with the included edamame salad or a light miso soup for a complete meal.

Can I substitute rice flour in this recipe?

Yes, you can substitute rice flour with all-purpose flour, but it may slightly alter the texture of the pancakes.