- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
