Japanese pancakes
INGREDIENTS
100g plain flour
1 teaspoon salt
2 eggs
½ cup (125ml) water
150g white fish fillets, cut into small pieces, such as dory fillet
1 cup roughly chopped Chinese cabbage
4 green onions, chopped
2 tablespoons vegetable oil
Japanese mayonnaise, tonkatsu and finely shredded nori, to serve
METHOD
Place flour, salt, eggs and water into a large mixing bowl and stir until well combined. Stir through fish, cabbage and green onion.
Heat one teaspoon of oil in a small non-stick frying pan over medium high heat.
Spoon in a quarter of pancake mixture into the frying pan. Spread mixture out to form a 15cm circle. Cook 2-3 minutes or until lightly browned.
Flip over pancake and cook other side for 2 more minutes.
To serve, drizzle Japanese mayonnaise and tonkatsu sauce over the top. Top with shredded nori, if using. Serve immediately.
Variation: add a handful of cooked corn into the mixture for the pancakes.
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