Chewy Cockle and Soft Eggplant Pancake: A Delicious Homemade Delicacy
Easy-to-Make, Special Homemade Cockle and Eggplant Pancakes
Experience the incredible combination of chewy cockle meat, bursting with savory juices, and tender eggplant that melts in your mouth. These Cockle and Eggplant Pancakes offer a delightful symphony of textures and a deep, satisfying flavor that will elevate your meal. Enjoy a special cooking experience with these simple yet wonderfully delicious pancakes.
Main Ingredients
- 1 cup cooked cockles
- 1 eggplant
- 1 red chili pepper
- 2 Tbsp chopped green onion
- 1 egg
- 2 Tbsp tempura flour (or all-purpose flour)
- Olive oil (or cooking oil), as needed
Cockle Seasoning
- 1/3 tsp soy sauce
- 1/3 tsp oyster sauce
- 1/3 tsp minced garlic
- 1 tsp cooking wine (mirin, etc.)
- 1/3 tsp soy sauce
- 1/3 tsp oyster sauce
- 1/3 tsp minced garlic
- 1 tsp cooking wine (mirin, etc.)
Cooking Instructions
Step 1
We’re using fresh, locally sourced cockles! (Of course, imported cockles work just as well.)
Step 2
Rinse the cockles thoroughly under running water. Place them in a pot, and without adding any water, cover and bring to a boil. Using a pot with a thick bottom will ensure even heat distribution, making the cockles more delicious.
Step 3
Boil over high heat for about 5 minutes until the cockle shells naturally open. Once cooked, drain them in a colander and carefully shuck the shells. Briefly rinse the extracted cockle meat in cold water to remove any grit.
Step 4
Prepare the drained cockle meat and the remaining ingredients for making the pancakes. Having all your ingredients prepped makes the cooking process much smoother.
Step 5
Finely mince the red chili pepper after removing the seeds. Chop the green onion into small pieces as well. Adding finely chopped vegetables will enhance the texture and flavor of the pancakes.
Step 6
Wash the eggplant and slice it into rounds about 7-8mm thick. Carefully hollow out the center of each eggplant slice using a spoon or a small knife to create a cavity for the filling. This step creates the perfect shape to hold the cockle mixture.
Step 7
Evenly coat both sides of the eggplant slices with tempura flour. Applying flour helps the egg batter adhere better and contributes to a crispier texture.
Step 8
In a bowl, whisk the egg until smooth. In a separate bowl, combine the drained cockle meat with 1/3 tsp soy sauce, 1/3 tsp oyster sauce, 1/3 tsp minced garlic, and 1 tsp cooking wine. Mix gently to season the cockles.
Step 9
Add the minced red chili pepper and green onion to the seasoned cockle meat and mix well to create the filling. This filling, with the savory cockles and fresh vegetables, is incredibly delicious.
Step 10
Heat a pan over medium heat and add a generous amount of olive oil. Place the flour-coated eggplant slices in the pan. Fill the hollowed-out center of each eggplant with the cockle mixture and gently press to shape. Cook until golden brown and the eggplant is tender on both sides. Adjusting the heat is crucial here to prevent burning and ensure the filling cooks through.
Step 11
Arrange the beautifully cooked Cockle and Eggplant Pancakes on a plate. They are best enjoyed warm to fully appreciate the chewy texture of the cockles and the softness of the eggplant. You can also serve them with a soy-wasabi dipping sauce for an extra kick.
