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Japanese cabbage pancakes with okonomiyaki sauce

By Abigail Donnelly
Full StarFull StarFull StarFull Star
4
Easy
10 minutes
10 minutes

Ingredients

    For the pancakes:

  • 6 free-range eggs
  • 1 Napa cabbage, finely shredded
  • 3 leeks, thinly sliced into rings
  • 3 shallots, cut into rings
  • 120 g flour
  • sunflower oil, for frying
  • For the sauce:

  • 1/4 cup tomato sauce
  • 1 1/2 T Worcester sauce
  • 1/4 t mustard
  • 2 T honey
  • 1 t ground ginger
  • 1 t soya sauce

Method

Preheat the oven to 180ºC. Beat the eggs in a large bowl and add the sliced vegetables. Add the flour and mix to form a thick batter.

Heat a large pan and drizzle with oil. Place a large spoonful of batter in the centre of the pan. Cook until golden, then turn to cook the other side. Repeat with the remaining batter.

Place the pancakes on a baking tray and finish cooking in the oven.

To serve, drizzle the sauce over the pancakes.

To make the sauce, place all the ingredients in a small saucepan and simmer over a medium heat for 5 minutes.

Discover more Asian-style recipes here.
Discover more pancakes recipes here.