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Japanese cabbage pancakes with okonomiyaki sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 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.
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Japanese cabbage pancakes with okonomiyaki sauce

Ingredients

Method