Okonomi-Latke

In a medium bowl, whisk together the flours, salt, sugar, and baking soda. Add the dashi, and whisk until smooth; do not overmix. The batter may be stored, covered and refrigerated, for up to 2 days.

In a large mixing bowl, combine the cabbage, onion, blanched potatoes, bean sprouts and batter. Mix well and set aside.

Place a 6” or 8” non-stick pan or cast-iron skillet over medium-high heat. Add 20 t0 3 tablespoons of oil, and heat until almost smoking. Slowly our all the batter into the pan and flatter it with the back of a spoon to no more than 1” thick. Reduce heat to medium, and cook until the underside starts to crisp and the center to bubble, 3-4 minutes. Flip the okonomi-latke, add another tablespoon of oil and cook for another 3-4 minutes.

Once the okonomi-latke is browned on the second side, transfer from the heat onto a paper towel to drain some of the oil. Season lightly on both sides with salt and pepper. Cut into quarters, and tope with crème fraiche, scallions, a squeeze of lemon juice and ikura.