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 tbsp Worcestershire sauce
- 1 tbsp tomato sauce ketchup
- 2 tbsp soy sauce
- 1/3 cup macadamias roasted
- 1 tbsp mirin
- 3 tbsp caster sugar
- 1 tsp Dijon mustard
- 1 cup plain flour
- 4 eggs lightly whisked
- 125 ml water
- 1 tsp dashi powder optional
- 1/2 tsp salt
- 300 g (about ¼ small) cabbage very finely shredded
- 4 spring onions finely sliced
- 1 tbsp ginger finely grated
- 2 tbsp canola oil
- 1/2 cup Japanese style mayonnaise
- 1/4 cup pickled ginger
- 1/2 cup macadamias chopped and roasted
- 2 sheets nori seaweed paper finely chopped
- Combine all ingredients in the bowl of a food processor and process until smooth. Set aside.
- 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.
Calories: 717kcalCarbohydrates: 49gProtein: 14gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 175mgSodium: 1167mgPotassium: 505mgFiber: 6gSugar: 16gVitamin A: 537IUVitamin C: 32mgCalcium: 107mgIron: 4mg