RECIPE BY:

Chef Kinsan (Ikuei Arakane)

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 120g cabbage (finely chopped)
  • 25g spring onion (finely chopped)
  • 100g squid tube (finely chopped)
  • 3 tbsp vegetable oil

BATTER:

  • 120g plain flour
  • 1 tsp baking powder
  • 2 eggs (size = 700g dozen)
  • 2cm squeeze S&B Wasabi Paste Tube
  • 140ml water

GARNISH (OPTIONAL):

  • aonori
  • bonito flake
  • pickled red ginger

SAUCE:

  • 5cm squeeze S&B Wasabi Paste Tube
  • 50g Kewpie mayonnaise
  • 2 tbsp OBENTO Teriyaki Sauce

METHOD:

  • Combine and mix all the batter ingredients in a large mixing bowl. Then, add cabbage, spring onion and squid into the mixture. Mix well.
  • Heat ½ tbsp. oil over medium heat in a pan. Add 120ml of batter mix and cook approximately for 5 mins or until the bottom is golden brown. Flip over and thoroughly cook the other side until golden brown.
  • Preheat the oven to 100 degrees and bake the pancake for 5 min. Mix the sauce ingredients while waiting.
  • Remove the pancake from heat. Garnish. Serve hot with the sauce on the side.

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