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Pork and cabbage Japanese-style pancakes recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Japanese-style pork and cabbage pancake: quick, savory dinner ready in 30 minutes.
Ingredients:
  • 250g pork mince
  • 42.00 gm soy sauce
  • 225g self-raising flour
  • 2 free-range eggs
  • 185ml chicken stock
  • 1/2 green cabbage, finely shredded
  • 48.80 gm Worcestershire sauce
  • 75g mayonnaise
  • 75g sriracha
  • 1 carrot, peeled, cut into long matchsticks
  • 2 spring onions, thinly sliced
Instructions:
  • Preheat a large non-stick frying pan over high heat. Brown the mince, using a wooden spoon to break it into pieces, for 5 mins until it changes color. Stir in the soy sauce and cook for an additional 2 mins. Transfer to a heatproof bowl. Wipe the pan with paper towel and return it to medium heat.
  • In a large bowl, mix together the flour and eggs until well combined. Pour in the chicken stock and stir until a smooth mixture forms. Add the mince and half of the cabbage, then season to taste.
  • Coat the frying pan with olive oil spray. Pour a quarter of the batter into the pan and cook for 2 minutes until bubbles form on the surface. Flip the pancake and baste with Worcestershire sauce. Cook for an additional minute until fully cooked. Flip again and brush with more Worcestershire sauce. Plate the pancake and tent with foil to keep warm. Repeat with remaining batter and Worcestershire sauce to yield 4 pancakes.
  • Plate the pancakes, drizzle with mayonnaise and sriracha mayo, and then top with carrot, spring onion, and the rest of the cabbage. Serve.

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