These savoury Japanese Pancakes are delicious and the name in Japanese roughly translates to ‘your choice’, so they are a fantastic way to clean out your fridge of leftovers, because you can swap and change veggies and protein to suit your needs or taste. They are a big family favourite in our house!
The recipe calls for Japanese Worcestershire sauce, which is thicker than the traditional kind, but you could get away with English brown or bbq sauce.
You will need:
2 cups of self-raising flour
1 ½ cups stock made with instant Dashi
2 cups shredded cabbage (or whatever veggies are available – carrot, kale, spinach, grated pumpkin etc)
½ – ¾ cup minced pork (or leftover cooked chicken or chopped raw prawns, roast beef etc)
2 tbs vegetable oil
½ cup Japanese Worsctershire sauce
2tbs pickled ginger
2tbs Japanese mayonnaise
2 spring onions finely chopped
dried bonito flakes (optional)
Sift the flour into a large bowl.
Stir the liquid into the flour until just mixed and smooth.
Add the veggies and protein and stir to combine.
Heat a large non-stick frypan, add a small amount of oil to cover and then add a quarter of the batter. Flatten the top with a spatula and cook for 3-4 minutes.
Flip the pancake over and brush the cooked side with sauce, turn the heat down to medium and flip the pack.
Cook for 5 minutes, brush the cooked side with sauce and flip and cook a further 3-5 minutes.
Keep the pancake warm in the oven while you cook the others. (you may need to carefully wipe out the pan with a wad of damp kitchen paper towel between each pack if the pan gets to sticky).
To serve; Strafe with mayonnaise and sprinkle with chopped spring onion and pickled ginger.
If you are feeling like being authentic sprinkle over bonito flakes, they have a deep savoury umami flavour and the heat from the pancake makes them wave like they are alive!