I understand why this is one of Japan’s most popular dishes
The amazing flavors linger well after you have finished
Serves
1
Prep time
10 Minutes + extra
30 Minutes Refrigeration time
Cooking time
12-15 Minutes
Ingredients
Batter:
- ½ cup plain flour
- ¼ cup potato flour or cornflour
- 1 egg
- 1/3 cup Dashi or stock of choice
- 1-1½ cups finely chopped green cabbage
- 1½ tablespoons (benishouga) red pickled ginger
- ½ cup tenkasu (tempura batter bits) *optional
Filling:
- 2 cooked prawns, chopped
- 1 green shallot, sliced (reserve green part for garnish)
- ¼ cup chopped bacon
- 2 tablespoons grated cheese
Topping:
- 1+ tablespoon Otafuku sauce
- 1-2 tablespoons Kewpie mayonnaise
- ¼ cup bonito flakes
- 2 roasted seaweed snack sheets, finely sliced
- plus reserved green shallot slices
My take on Otafuku Sauce
1 tablespoon BBQ sauce
¼ teaspoon Ketchup Manis
Mix them together
Method
- Mix the first four ingredients together to make a smooth batter, refrigerate for 30 minutes
- Remove the batter from refrigerator. Fold through the cabbage, ginger, white part of the shallot, bacon, prawns and *optional tenkasu
- Heat a flat heavy based oiled frying pan over medium heat
- Spoon in half the batter mixture, top with the cheese and then the remaining batter
- Do not squash down, mould the batter into a circle shape. Cook for 6-8 minutes or until golden and crispy. Flip over and gently push to flatten slightly
- Cook until golden in colour and crispy and cooked through (approx. 3-5 minutes)
- Place onto a serving plate, brush with the sauce and drizzle with mayonnaise
- Top with seaweed slices, bonita flakes and green shallots slices
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