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Categories:
flour dashi stock eggs rice wine cabbage red pepper green onions pickled ginger peanut oil Japanese mayonnaise
Viewed: 39 - Published at: 5 years agoIngredients
- 1 cup self-rising flour
- 1 cup dashi stock
- 2 None eggs
- 1 tbsp mirin (rice wine)
- 3 cups finely shredded Chinese cabbage
- 1 large red pepper, thinly sliced
- 3 None green onions, thinly sliced
- 1/4 cup pickled ginger, thinly sliced
- 2 tbsp peanut oil
- None None Japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve
Method
- Sift the flour into a large bowl. Make a well in the center. Combine the stock, eggs and mirin in a bowl. Whisk into the flour until smooth. Stir in the cabbage, 3/4 of the pepper, the onion and ginger.
- Heat 2 tsp of oil in a small skillet on medium heat. Add 3/4 cup of the vegetable mixture, tilting the pan to spread into a 6-inch round. Cook for 3-4 mins, until bottom is golden and bubbles appear on surface.
- Turn and cook a further 2-3 mins, until cooked through completely in the center. Transfer to a plate, cover and keep warm. Repeat with the remaining oil and mixture.
- Drizzle the pancakes with mayonnaise and kecap manis. Top with the reserved pepper, bean sprouts and fried onions, to serve.
