Okonomi-Latke

• 2 cups all-purpose flour
• 1/2 cup rice flour
• 1 1/2 tablespoons salt
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 2 1/2 cups dashi, at room temperature
• 1 quart tightly packed, finely sliced green cabbage (about one small head)
• 2 cups thinly sliced onion (about one large onion)
• 1 quart (3 to 4 large) grated, blanched russet potatoes (see note)
• 1 quart bean sprouts, green caps removed
• Canola or vegetable oil, for frying
• Salt and freshly ground black pepper
• Creme fraiche, for serving
• Thinly sliced scallions, for serving
• 1 lemon, for squeezing
• Ikura (salmon roe) or other caviar as much as you like.

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.

flour, rice flour, salt, sugar, baking soda, tightly, onion, potatoes, bean sprouts, vegetable oil, salt, creme fraiche, scallions, lemon, salmon

Taken from cooking.nytimes.com/recipes/1017037 (may not work)