Prep 5 mins
Cook 10 mins
Serve this with tonkatsu sauce. I found this recipe on the CookAlmostAnything blog. Keeping it here for safe-keeping. Will update with my results soon.
- 50 g self-raising flour
- 1⁄4 cup milk
- 1⁄4 cup dashi (made with dashi granules)
- 1 pinch salt
- 1 egg
- 1 spring onion, sliced
- 80 g thinly sliced cabbage
- 4 fresh prawns, peeled and thickly sliced (you can use other types of meat, fish or vegetable)
- dried bonito flakes, to serve
- japanese mayonnaise, to serve
- Place the sifted flour, milk, dashi and salt in a bowl and gently stir.
- Add the egg and mix to combine.
- Finally, add the spring onion and cabbage and stir through.
- Heat a non-stick pan with a little oil - to make two, use two 10cm rings.
- Pour the mix into the rings - it may leak out a little but don't worry, that's normal.
- Dot the surface with the prawn pieces and allow to cook over a low heat.
- Turn over when the mix appears to be firm and bubbles rise to the surface.
- You should remove the rings before turning. Continue to cook, pushing down on each pancake with the spatula until the mixture has cooked through - this should take about 4 or 5 minutes.
- Flip them over and brush the surface with the tonkatsu sauce before placing them on your serving dish.
- Drizzle over with a little Japanese Mayonnaise and finally, sprinkle over with Bonito Flakes.