Japanese Pancake with Scallops and Shiitake Mushroom

Japanese Pancake with Scallops and Shiitake Mushroom

Japanese Pancake with Scallops and Shiitake Mushroom

4 Serves 35 minutes prep 20 minutes cook


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. 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.