This version of Japanese savoury pancakes is full of flavour and texture, with fresh squid or prawns and a mirin and honey sauce. Garnish with bonito flakes
INGREDIENT :
100g plain flour
½ tsp baking powder
1 egg, lightly beaten
100ml cooled fish stock, vegetable, chicken or dashi stock
1 baby potato, peeled and grated
¼ white, pointed or sweetheart cabbage, shredded
1 spring onion, finely sliced
thumb-sized piece ginger, grated
1 tsp soy sauce
1 tsp mirin
100g lightly cooked squid, king prawns or octopus (or some of each)
vegetable oil, for frying
For the sauce
3 tbsp ketchup
1 tbsp brown sauce
1 tbsp Worcestershire sauce
½ tbsp soy sauce
½ tsp mirin
1/ tsp honey
To garnish
1 tbsp mayonnaise
dried bonito flakes
powdered seaweed or togarashi seasoning
sliced spring onion
RECIPE DIRECTION :
Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.
While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.
Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.
Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.
