You can prepare these delicious pancakes, also known as ‘Okonomiyaki’, as a casual weeknight meal or as part of a banquet. The macadamias add texture to the toppings and a delicious complexity to the traditional tonkatsu sauce. They also add protein, making it a complete meal for vegetarians.
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato sauce (ketchup)
- 2 tablespoons soy sauce
- 1/3 cup Lime & Black Pepper Macadamias
- 1 tablespoon mirin
- 3 tablespoons caster sugar
- 1 teaspoon Dijon mustard
- 1 cup plain flour
- 4 eggs, lightly whisked
- 125ml water
- 1 teaspoon dashi powder (optional)
- ½ teaspoon salt
- 300g (about ¼ small) cabbage, very finely shredded
- 4 spring onions, finely sliced
- 1 tablespoon ginger, finely grated
- 2 tablespoons canola oil
- ½ cup Japanese style mayonnaise
- ¼ cup pickled ginger
- ½ cup chopped macadamias, roasted
- 2 sheets nori seaweed paper, finely chopped
- combine all ingredients in the bowl of a food processor and process until smooth. Set aside.
- Sift the flour into a large bowl. Make a well in the centre and add the eggs, water, optional dashi powder and salt and whisk to make a smooth batter.
- Using a spoon, stir through the cabbage, spring onions and grated ginger.
- Heat a quarter of the oil in a frying pan over a medium heat and spoon in a quarter of the mixture.
- Cook until the edges have cooked a little and the pancake is golden on the bottom.
- Gently flip the pancake and cook the other side over a medium heat until golden and cooked through.
- Keep warm while repeating with the remaining mixture.
- Slide the pancake onto a serving plate.
- Drizzle generously with tonkatsu sauce and mayonnaise and sprinkle with pickled ginger, chopped macadamias and nori seaweed.
- Serve immediately.
Recipe courtesy of Australian Macadamia Society
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