in Japan

Japanese vegetable pancakes

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Ingredients for 4 servings:

  • 1 egg(s)
  • 500 ml water
  • 250 g flour
  • 2 tbsp soy sauce, Japanese
  • 3 leaves white cabbage, large
  • 1 onion(s)
  • 4 tbsp peanut oil
  • 80 g soybean sprouts, fresh
  • 80 g shrimp(s)
  • 80 g mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tsp soy sauce, Japanese

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Crack the egg into a bowl and whisk with the water. Then sift in the flour, add the soy sauce, and quickly whisk everything together until a thick batter forms. Then finely slice the cabbage leaves and roughly chop the onion. Heat 2 tablespoons of peanut oil in a pan and sauté the cabbage, onion, and bean sprouts, stirring constantly. Then stir the vegetable mixture into the batter along with the shrimp. Mix the sauce ingredients together well. Fry small pancakes with the remaining peanut oil until golden brown, then serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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