Ingredients
- 8 free range eggs
- 1 cup of plain flour
- 1 teaspoon of grated ginger
- 1 teaspoon of minced garlic
- 1.5 cups of shredded purple cabbage
- 2 small carrots grated
- 4 spring onions finely chopped
- 2 tablespoons of peanut oil
- 1 teaspoon of ground black pepper
- Kewpie mayonnaise
- Tonkatsu sauce
- Toasted sesame seeds
- Sriracha sauce
- 2 tablespoons of soy sauce
Method
- Beat the eggs in a bowl and add the sifted flour. Whisk together to make a batter. Add soy sauce, ginger, garlic, black pepper, cabbage, carrot and spring onions. Mix well.
- Heat peanut oil in a frying pan, spoon in pancake mixture. Cook over a medium heat for a few minutes until side is golden brown. Flip the pancake and cook for a further few minutes until fully cooked.
- Brush top of pancake with Tonkatsu sauce then drizzle with Kewpie mayonnaise and sriracha sauce. Garnish with extra spring onions and toasted sesame seeds.
- You can make one large pancake or divide batter and make smaller pancakes. For added crunch, garnish with fried shallots.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
