Ingredients
- 250g gluten-free flour
- I teaspoon baking powder
- I teaspoon salt
- 250ml vegetable stock
- 3 eggs
- 350g green cabbage
- 1 potato
- 3 spring onions
- 1.5 tablespoons pickled ginger
- 60ml sesame oil
- Kewpie mayonnaise
- Shredded nori
Method
- Put the flour, baking powder and salt into a large bowl. Add the stock and eggs and whisk until well combined. Add the cabbage, potato, spring onion and ginger and combine well.
- Heat two frying pans over medium heat and pour a thin coating of sesame oil onto the bottom of each. Divide the pancake mixture between the pans and spread it across the pan. Cook for 5 minutes or until golden and crisp. Place a plate on top of the pan and hold on to it tightly as you invert the pancake onto the plate.Slide the pancake, cooked side up, back into the pan and cook the other side, adding a little more oil if necessary.
- Serve hot with a dollop of mayonnaise and a drizzle of tonkatsu sauce, topped with a scattering of spring onions, shredded nori and pickled ginger.
Product used in recipe
- Kewpie - Mayonnaise Wasabi Flavour
