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Japanese cabbage pancake with macadamia tonkatsu sauce

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. 


Tonkatsu sauce (makes 1 cup) :

1 tablespoon Worcestershire sauce

1 tablespoon tomato sauce (ketchup)

2 tablespoons soy sauce

1/3 cup macadamias, roasted

1 tablespoon mirin

3 tablespoons caster sugar

1 teaspoon Dijon mustard

Cabbage pancake

1 cup plain flour

4 eggs, lightly whisked

125ml water

1 teaspoon dashi powder (optional)

½ teaspoon salt

300g (about ¼ small) cabbage, very finely shredded

4 spring onions, finely sliced

1 tablespoon ginger, finely grated

2 tablespoons canola oil

To serve

½ cup Japanese style mayonnaise

¼ cup pickled ginger

½ cup chopped macadamias, roasted

2 sheets nori seaweed paper, finely chopped

For the tonkatsu sauce, combine all ingredients in the bowl of a food processor and process until smooth. Set aside.
For the 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.

Categories: savoury

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