Japanese Pancake with Scallops and Shiitake Mushroom
Japanese Pancake with Scallops and Shiitake Mushroom
Preparation time:
35 minutes
Cooking time:
20 minutes


  • Vegetable oil, for frying
  • Sliced green spring onions, beansprouts, carrots and shredded nori, to garnish


  • 2 egg yolks
  • pinch salt
  • 3 tsp lemon juice
  • 1 tsp hon-dashi powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1 tsp sweet soy sauce
  • 100ml vegetable oil


  • 60ml tomato sauce
  • 30ml soy sauce
  • 30ml Worcestershire sauce
  • 15ml mirin
  • 5ml rice wine vinegar
  • 55ml honey
  • 50g brown sugar


  • 100g plain flour
  • 4 eggs
  • 125ml water
  • 2 tbs mirin
  • 12 scallops, thinly sliced
  • 90g shiitake mushrooms, thinly sliced
  • 250g Chinese cabbage, shredded
  • 4 green spring onions, chopped
  • 1 carrot, cut into julienne
  1. Method
  2. Notes

  1. To make mayonnaise, process all ingredients except oil until smooth. With motor operating, drizzle in oil until thick and smooth. Season. Refrigerate.
  2. To make tonkatsu sauce, stir all ingredients in a small saucepan over low heat until sugar dissolves and mixture thickens slightly. Transfer to a bowl or bottle and refrigerate until cold.
  3. To make pancakes, whisk flour, eggs, water and mirin in a large bowl to form a smooth batter. Stir in remaining ingredients.
  4. Heat a greased non-stick frying pan over medium heat. Spoon in a quarter of the mixture to form a 15cm round pancake.
  5. Cook until set and golden and crisp underneath. Flip and cook until golden, crisp and cooked through.
  6. Drizzle pancakes with tonkatsu sauce and mayonnaise. Garnish with onions, beansprouts, carrots and shredded nori

This recipe has not been tested.