JAPANESE PANCAKES (OKONOMIYAKI)

Servings: 6-8

Galvanise your palette with this light yet ample shrimp pancake, topped with tonkatsu sauce and bonito flakes.

This wholesome dish brings together sweet and umami flavours and ends with a hearty crunch. Gunpowder Tea pairs delightfully with the smokiness of the bonito.

  • Ingredients

    • 500 g flour
    • 2 tsp baking powder
    • 500 ml dashi, cold
    • 2 eggs
    • 80 g tenkasu, fried
    • Tempura scraps
    • 200 g Chinese cabbage, finely cut
    • 70 g bean sprouts
    • 70 g spring onion, cut in rings
    • 300 g black tiger shrimps cleaned and cut into pieces
    • Katsuobushi
    • Hellmann’s mayonnaise
    • Tonkatsu sauce
  • Preparation

    1. Mix together dashi and eggs.
    2. Sieve the flour and baking powder in a bowl and slowly add the dashi and mix until smooth.
    3. Add the tenkasu, cabbage, bean sprouts and shrimps.
    4. Heat some oil in a frying pan and add some of the batter into the pan.
    5. Panfry the pancake 3-5 minutes on both sides, until nice and crispy.
    6. Drizzle some tonkatsu sauce and mayonnaise on the pancake.
    7. Sprinkle with katsuobushi and spring onion.

Allergens: Gluten/eggs/fish/crustaceans

RECOMMENDED PAIRING:

GREEN TEA GUNPOWDER

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