Name: Japanese cabbage pancake with macadamia tonkatsu sauce
Ingredients: 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)

Print Recipe

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

Course Light Meal

Preference Dairy Free, Vegetarian

Perfect for Midweek Meal

Skill level Easy

Ingredients

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

Cabbage pancake

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

To serve

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

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.

Nutrition

Calories: 717kcalCarbohydrates: 49gProtein: 14gFat: 54gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 175mgSodium: 1167mgPotassium: 505mgFiber: 6gSugar: 16gVitamin A: 537IUVitamin C: 32mgCalcium: 107mgIron: 4mg