Ingredients
- 1/4 Cabbage
- 4 eggs
- 1/3 cup of plain flour
- 70mL instant miso soup
- 3 tbsp panko crumbs
- 2 tbsp chopped spring onion
- 1 tbsp sesame oil
- 1 tsp salt
- Tonkatsu sauce
- Kewpie mayonnaise
- Dried seaweed flakes
Method
- Wash and finely chop cabbage.
- Add 4 eggs, 70mL instant miso soup, 1/3 cup flour, 3 tbsp panko crumbs, 1 tbsp sesame oil and salt to a medium bowl and mix to combine to a batter.
- Add cabbage and spring onion to bowl, mix until thoroughly combined.
- Heat a medium saucepan and drizzle with sesame oil. Add batter to the pan and use a spatula to form a circular shape. Cover and cook for 3 minutes or until bottom is golden brown.
- Flip the pancake and cover again for a further 3 minutes.
- Transfer to a plate. Cover the pankcake with tonkatsu sauce. Drizzle kewpie mayonnaise over the top and sprinkle with dried seaweed flakes.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
