Kasho-scented! Recipe for scallion side dish cake served with dipping sauce

This is a side dish made by baking a thin layer of dough with green onions and serving it with a dipping sauce flavored with Chinese pepper. If you like, you can substitute shichimi pepper or sansho for the kasho.

Ingredients (for 12 cakes)

Ingredients for cake

three 1⁄2 cups flour
2 tbsp. vegetable shortening
2 tsp. Asian sesame oil
1 1⁄2 cups chopped scallions
1 Tbsp salt
1 tsp. freshly floor white pepper
Vegetable oil, to taste

Ingredients for dipping sauce

1⁄2 cup fowl stock
2 tbsp. soy sauce
1 tbsp. finely chopped scallions
2 tsp. minced garlic
1 teaspoon powdered Chinese pepper (adjust a little at a time)

How to Make

To make the cake

placed flour in a bowl, and upload 1 1⁄four cups boiling water, stirring with a fork until dough holds together. switch dough to a lightly floured floor, and knead until clean. cover with plastic, and set aside for 30 minutes.
Divide dough into 12 portions, form into balls, and cowl with plastic. running with 1 ball at a time, roll dough out onto a gently floured surface into a five” round. Brush with a thin film of shortening. Sprinkle with a bit sesame oil, some scallions, and salt and pepper. Roll dough into a cylinder, coil it right into a circle, and tuck cease underneath. Roll into a 5” spherical. Repeat manner with final dough.

Making the dipping sauce

combine inventory, soy sauce, scallions, garlic, and chile sauce in a small bowl. cut desserts into quarters, and serve with dipping sauce.


warmness 2 tbsp. vegetable oil in a medium skillet. Fry desserts, one at a time, until blistered and golden, approximately 2 mins in step with side. upload more vegetable oil as wished. Drain on paper towels.


If you do not have kasho, it will still be delicious. Tabasco or shichimi togarashi will also work well. If you don't have chicken bouillon, you can of course use powdered chicken bouillon dissolved in hot water. This recipe is for 12 sheets, but if you leave the dough in a circular shape for a day when forming, the moisture from the green onions will damage the ingredients, so bake them all. Once baked, it can be stored in the freezer. After thawing, you can bake them in the oven for an even better taste.



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