- Serves4
- CourseLunch
- Prepare15 mins
- Cook10 mins
- Total time25 mins
Ingredients
- 150g cornflour
- 150g self-raising flour
- 2 tbsp Cooks’ Ingredients White Miso Paste
- 2 bunches salad onions, trimmed and cut into matchsticks
- 2 tbsp light soy sauce
- 3 tbsp Cooks’ Ingredients Japanese Rice Vinegar
- 1 Essential Pointed Spring Cabbage, finely shredded
- 2 tbsp black sesame seeds
- 5 tbsp vegetable oil, plus a drizzle
Method
Mix the flours together in a large bowl and gradually whisk in 300ml cold water. The consistency should be like thick double cream. Whisk in the miso paste and stir through the salad onions until well coated.
Mix the soy sauce with 2 tbsp rice vinegar in a dipping bowl. Toss the cabbage in a large bowl with the remaining vinegar, 1½ tbsp sesame seeds and a drizzle of oil, to taste.
Place a large nonstick frying pan on a high heat and add 2 tbsp oil to coat the bottom. Drop a little batter into the pan and if it sizzles in the oil, it’s hot enough.
To make 2 large pancakes, add half the salad onions and batter to the hot pan and spread out into a layer around 1cm thick. Cook for 3-4 minutes each side until deep golden and crisp, then drain briefly on kitchen paper. Repeat the process with the remaining batter, using the remaining oil. Cut the pancakes into bitesized squares and serve immediately with the dipping sauce and slaw, scattered with the remaining sesame seeds.
Cook’s tip
Using very cold water helps the pancakes to become really crisp. Using sparkling water will make them even crispier.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,080kJ/ 496kcals |
|---|---|
Fat | 20g |
Saturated Fat | 2.2g |
Carbohydrates | 66g |
Sugars | 5.5g |
Fibre | 5.5g |
Protein | 9.2g |
Salt | 2.2g |