Japanese cabbage pancake with macadamia tonkatsu sauce


Servings: 4

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.


    Tonkatsu sauce (makes 1 cup) :
  • 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
    Cabbage pancake
  • 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
    To serve
  • ½ cup Japanese style mayonnaise
  • ¼ cup pickled ginger
  • ½ cup chopped macadamias, roasted
  • 2 sheets nori seaweed paper, finely chopped


    For the tonkatsu sauce,
  1. combine all ingredients in the bowl of a food processor and process until smooth. Set aside.
    For the cabbage pancake,
  1. 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.
  2. Using a spoon, stir through the cabbage, spring onions and grated ginger.
  3. Heat a quarter of the oil in a frying pan over a medium heat and spoon in a quarter of the mixture.
  4. Cook until the edges have cooked a little and the pancake is golden on the bottom.
  5. Gently flip the pancake and cook the other side over a medium heat until golden and cooked through.
  6. Keep warm while repeating with the remaining mixture.
  7. Slide the pancake onto a serving plate.
  8. Drizzle generously with tonkatsu sauce and mayonnaise and sprinkle with pickled ginger, chopped macadamias and nori seaweed.
  9. Serve immediately.


Recipe courtesy of Australian Macadamia Society


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