Japanese Pancakes

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #29387

April 20, 2018



"From our weekday newspaper The West Australian. Times are estimated."

Original is 6 servings
  • FOR PICKLED RED CAPSICUM

Nutritional

  • Serving Size: 1 (260.6 g)
  • Calories 291.9
  • Total Fat - 4.9 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 167.2 mg
  • Sodium - 378.7 mg
  • Total Carbohydrate - 45.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 0.5 g
  • Protein - 19.4 g
  • Calcium - 97.7 mg
  • Iron - 3.4 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Sift self-raising flour and stock powder into a bowl and add the eggs and water and whisk to combine and then stir through cabbage and add the prawns.

Step 2

Heat a lightly greased non-stick pan and add half a cup of the mixture to the pan and spread to about 16cm wide and top with a few whole green prawns and then flip pancake and cook for a further 2 minutes.

Step 3

Serve drizzled with roasted sesame dressing and accompany with pickled red capsicum.

Step 4

Repeat to make 6 pancakes.

Step 5

PICKLED RED CAPSICUM - finely shred capsicums and slice garlic and season to taste with rice wine vinegar and a pinch of salt.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When buying shrimp, look for ones with heads still attached for the best flavor.
  • For the best flavor, choose red capsicums that are firm and ripe.

  • For the self-rising flour, you could substitute with all-purpose flour and baking powder. This substitution would make the pancakes lighter since the self-rising flour can make them denser.
  • For the shrimp, you could substitute with cooked chicken. This substitution would make the pancakes more accessible and provide a more accessible source of protein.

Vegetarian Option Replace the shrimp with finely chopped mushrooms and omit the roasted sesame dressing.



Miso Soup - Miso soup is a traditional Japanese soup made from dashi, miso paste, and other ingredients such as seaweed, tofu, and scallions. It is a light and flavorful soup that pairs perfectly with Japanese pancakes. The broth of miso soup is also a great way to add additional flavor to the pancakes.


Gyoza: Gyoza is a type of Japanese dumpling filled with vegetables, ground meat, and/or seafood. It is a great accompaniment to miso soup, as the flavors and textures of the two dishes complement each other nicely. Gyoza is also easy to make and can be served either as an appetizer or as a side dish.




FAQ

Q: How do I make pickled red capsicum?

A: To make pickled red capsicum, finely shred the capsicums and slice the garlic. Season to taste with rice wine vinegar and a pinch of salt.



Q: What is the best way to store capsicum?

A: For optimal freshness, store capsicum in the refrigerator in a plastic bag. Make sure to keep the capsicum dry and away from any other fruits or vegetables, as the ethylene gas they emit can cause the capsicum to spoil faster.

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Fun facts:

The Japanese Kewpie mayonnaise used in this recipe was invented by a Japanese entrepreneur named Tezuka in 1925. It has become a popular condiment in Japan and is now available in many countries around the world.

The roasted sesame dressing used in this recipe is a traditional Japanese condiment known as gomadare. It originated in the Edo period and is made from sesame paste, soy sauce, sugar, and rice wine.