Easy Japanese-style pancake
- 3 eggs
- 4 cups shredded Chinese cabbage
- 2 carrots, grated
- 2 tablespoon tapioca flour
- 2 teaspoons salt-reduced soy sauce, plus 1 tablespoon extra, to serve
- 250g semi-firm tofu, crumbled
- 4 spring onions, thinly sliced
- 3 teaspoons sesame seeds, toasted
- Sriracha mayo sauce (optional), to serve
1 Place eggs in a large mixing bowl, whisking to combine. Add cabbage, carrot, flour and soy sauce, mixing well to combine. Add tofu, half the spring onion and half of the sesame seeds, folding to combine.
2 Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Add half the pancake mixture, swirling pan to cover base. Cook for 3–5 minutes, or until bubbles start to appear around edges. Carefully slide pancake onto a large plate, then place pan on top and invert both plate and pan to flip pancake. Cook on the other side for 2–3 minutes, or until golden.
3 Transfer pancake to a large plate and cover with tea towel to keep warm. Repeat with the remaining mixture. Cut pancakes in half and divide among four serving plates. Sprinkle with remaining spring onion and sesame seeds. Serve drizzled with extra soy sauce and Sriracha mayo sauce, if using.
Boost the vegie count of this dish by adding two cups shredded choy sum to the batter in Step 1, then cook for 2-3 minutes longer either side.
Nutrition Info (per serve)
Total fat 11.2g
–Saturated fat 1.9g
Dietary fibre 5.8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
More recipes you may like