Radish Egg Pancake

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200g of radish, which you do not eat with Skin or peel, and seeds removed, and slice it 5mm thick. Make the pieces evenly sized.
2. Chop onion and radish finely. Add 80ml of water to the radish, cover with a lid, and cook over medium-low heat for 8~12 minutes. When a chopstick can go through, open the lid and let the remaining water evaporate. Let it cool for a moment.
3. Mix eggs, Pancake mix, water, and salt, then add cooked radish and onion and Batter or dough.
4. Heat oil in a pan over medium-low heat, then spread Batter or dough thinly, one spoonful at a time.
5. Pan-fry until golden brown for 3~4 minutes on each side and cook through to the center. Check that the center of eggs Batter or dough is above 71°C before serving on a plate.

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