With Japan recently opening its beautiful country to visitors post COVID-19, our Cooking Corner has made a delicious Japanese-inspired dish that will have you booking your flight therein a heartbeat.
These pork and cabbage pancakes are super quick and easy to whip up, and can be made all year round.
Give this one a go by following the same recipe as CPL’s cooking corner participants.
Serves: 4 | Preparation & Cooking Time: 30 minutes
- 250g pork mince
- ½ green cabbage, finely shredded
- 2 tbs soy sauce
- 1 ½ cups (225g) self-raising flour
- 2 eggs
- ¾ cup (185ml) real chicken liquid stock
- 2 tbs worcestershire sauce
- ¼ cup (75g) mayonnaise
- ¼ cup (75g) sriracha mayonnaise
- 1 carrot peeled, cut into long matchsticks
- 2 spring onions thinly sliced
- Heat a large non-stick frying pan over high heat. Cook mince with a wooden spoon for 5mins or until mince goes brown.
- Add soy sauce to the mince. Continue cooking and stirring for 2 mins. Transfer to a bowl.
- Clean the pan and place over a medium heat.
- Combine flour and eggs in a large bowl, add the chicken stock and stir until smooth. Add the mince and the cabbage.
- Spray the frying pan with olive oil, spoon ¼ of the batter into the pan and cook for 2 mins.
- Turn the pancake and brush with worcestershire sauce. Cook for 1 min or until cooked through.
- Turn and brush with a little more worcestershire sauce.
- Transfer the pancake to a plate and cover with foil to keep warm.
- Repeat with remaining batter.
- Serve with mayonnaise drizzled over the top and the remaining carrot, spring onion and cabbage.
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