Okinawan Møsbrømlefse

Ingredients

In this Okinawan adaptation of Møsbrømlefse, we incorporate Okinawan ingredients and flavors to create a unique fusion dish. The traditional Norwegian lefse is transformed into savory pancakes made with rice flour and dashi, while the møsbrøm sauce remains true to its Norwegian roots. The addition of goya and beni shoga adds a distinct Okinawan touch, infusing the dish with a refreshing and vibrant flavor. We alse have the original recipe for Møsbrømlefse, so you can check it out.

• For the pancakes: For the pancakes:
• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 2 cups (470ml) dashi 2 cups (470ml) dashi
• 2 eggs 2 eggs
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (120g) goya (bitter melon), thinly sliced 1/2 cup (120g) goya (bitter melon), thinly sliced
• 1/4 cup (40g) beni shoga (pickled ginger), finely chopped 1/4 cup (40g) beni shoga (pickled ginger), finely chopped
• For the møsbrøm sauce: For the møsbrøm sauce:
• 1/2 cup (115g) butter 1/2 cup (115g) butter
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, dashi, eggs, soy sauce, mirin, and water. Whisk until smooth.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease it with oil.
3. 3.
   Pour a ladleful of the pancake batter onto the skillet and spread it into a thin, round shape.
4. 4.
   Sprinkle some goya slices and beni shoga on top of the pancake.
5. 5.
   Cook the pancake for 2-3 minutes on each side until golden brown. Repeat with the remaining batter and toppings.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until it turns golden brown.
7. 7.
   Gradually whisk in the beef broth, ensuring there are no lumps. Cook the sauce until it thickens to a smooth consistency.
8. 8.
   Season the møsbrøm sauce with salt and pepper to taste.
9. 9.
   Serve the pancakes warm, topped with a generous amount of møsbrøm sauce.

Treat your ingredients with care...

• Goya (bitter melon) — Remove the seeds and pith before slicing to reduce bitterness.
• Beni shoga (pickled ginger) — Rinse the pickled ginger under cold water to remove excess saltiness before chopping.

Tips & Tricks

• For a vegetarian version, omit the beef broth in the møsbrøm sauce and replace it with vegetable broth.
• Adjust the thickness of the møsbrøm sauce by adding more or less flour.
• Serve the pancakes with a side of fresh salad or steamed vegetables for a complete meal.
• Experiment with different toppings such as sliced scallions or bonito flakes for added flavor.
• Make a larger batch of møsbrøm sauce and store it in the refrigerator for up to a week to use as a versatile condiment.

Serving advice

Serve the Okinawan Møsbrømlefse warm, allowing the møsbrøm sauce to generously coat the pancakes. Garnish with a sprinkle of chopped green onions for a pop of color and freshness.

Presentation advice

Arrange the Okinawan Møsbrømlefse on a platter, neatly stacked or folded, with the møsbrøm sauce drizzled over the top. Add a side of fresh salad or pickled vegetables to enhance the visual appeal of the dish.