HOUSE OF ASIA
See the recipe
Japanese Okonomiyaki pancakes with dried tuna flakes
A Japanese feast in 12 minutes! Transport yourself to the Land of the Rising Sun with this simple recipe for Okonomiyaki pancakes. Delicate dough, aromatic Tonkatsu sauce, and Katsuobushi tuna flakes – a perfect harmony of flavors for lunch, dinner, or dinner.
Ingredients
- 4 tablespoons House of Asia Tonkatsu Sauce
- 50 gr Young ginger for pink sushi House of Asia finely chopped
- 1 carrot
- ½ head of small white cabbage
- 4 eggs
- 100 g wheat flour
- 1 teaspoon of baking powder
- a handful of finely chopped coriander
- 30 g finely chopped spring onions
- Salt to taste
- 100 ml of broth
- Frying oil
- 5 g dried tuna flakes (Katsuobushi)
To serve House of Asia Tonkatsu Sauce, Young pink sushi ginger from House of Asia, mayonnaise and spring onions.
A method of preparing
- Crack the eggs into a bowl and beat until smooth, add the wheat flour, salt, baking powder and broth.
- Slice the cabbage and carrots into thin matchsticks (the thinner the better). Place the cabbage in a large bowl, season with salt, and set aside for about 10 minutes. Squeeze out any excess water.
- Place the cabbage in a large bowl, add the carrots, cilantro, ginger, and spring onions. Mix together with the batter. Heat the oil in a frying pan and form large patties, about the size of the frying pan. Fry over low heat on both sides until golden brown.
- Spread the cooked okonomiyaki with tonkatsu sauce and mayonnaise. Serve sprinkled with tuna flakes, pickled ginger, and scallions.
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