Incorporating white miso paste into the oil roux for a salty, umami-rich interior.
Hands-free mode with voice commands & timers
No ratings yet
Place the flour in a large bowl and slowly pour in the boiling water while stirring with chopsticks until shaggy.
Add the cold water and knead the dough for 5-8 minutes until smooth and elastic, then cover and rest for 30 minutes.
In a small bowl, whisk together the white miso paste and sesame oil to create a smooth, umami-rich roux.
Divide the rested dough into four equal portions and roll one piece out into a very thin rectangle on a lightly floured surface.
Spread a thin layer of the miso roux over the dough and sprinkle generously with a quarter of the chopped scallions.
Roll the dough tightly into a cigar shape, then coil that cylinder into a snail-like spiral and flatten it gently with your palm.
Roll the flattened spiral out again into a 7-inch circle, being careful not to let too much miso or scallion leak out.
Heat neutral oil in a skillet over medium heat and fry each pancake for 3 minutes per side until golden brown and crispy.
