Japanese cabbage pancake with macadamia tonkatsu sauce
You can prepare these delicious pancakes, also known as ‘Okonomiyaki’, as a casual weeknight meal or as part of a banquet. The macadamias add texture to the toppings and a delicious complexity to the traditional tonkatsu sauce. They also add protein, making it a complete meal for vegetarians.
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Servings 4
Course Light Meal
Preference Dairy Free, Vegetarian
Perfect for Midweek Meal
Skill level Easy
Ingredients
Tonkatsu sauce (makes 1 cup)
1tbspWorcestershire sauce
1tbsptomato sauceketchup
2tbspsoy sauce
1/3cupmacadamiasroasted
1tbspmirin
3tbspcaster sugar
1tspDijon mustard
Cabbage pancake
1cupplain flour
4eggslightly whisked
125mlwater
1tspdashi powderoptional
1/2tspsalt
300g(about ¼ small) cabbagevery finely shredded
4spring onionsfinely sliced
1tbspgingerfinely grated
2tbspcanola oil
To serve
1/2cupJapanese style mayonnaise
1/4cuppickled ginger
1/2cupmacadamiaschopped and roasted
2sheetsnori seaweed paperfinely chopped
Instructions
Tonkatsu sauce
Combine all ingredients in the bowl of a food processor and process until smooth. Set aside.
Cabbage pancake
Sift the flour into a large bowl. Make a well in the centre and add the eggs, water, optional dashi powder and salt and whisk to make a smooth batter. Using a spoon, stir through the cabbage, spring onions and grated ginger. Heat a quarter of the oil in a frying pan over a medium heat and spoon in a quarter of the mixture. Cook until the edges have cooked a little and the pancake is golden on the bottom. Gently flip the pancake and cook the other side over a medium heat until golden and cooked through. Keep warm while repeating with the remaining mixture.
Slide the pancake onto a serving plate. Drizzle generously with tonkatsu sauce and mayonnaise and sprinkle with pickled ginger, chopped macadamias and nori seaweed. Serve immediately.