Ed & Andrea's Cookbook
Sourdough Okonomiyaki - Savory Japanese Pancakes
4 servings
porcje10 minutes
czas aktywny20 minutes
całkowity czasSkładniki
120 g Sourdough Starter
50 g Water
2 Chicken Stock Cubes
3 Eggs
50 g Cornstarch
100 g Green Cabbage (Finely sliced)
30 g Green Onions (Diced, approx. 2 green onions)
Oil (for frying)
Wskazówki
Dissolve the stock cubes into the water and set aside.
Lightly beat eggs with a fork in a mixing bowl.
Now add sourdough starter and corn starch to the eggs and mix to combine. It's ok if there's some corn starch still around the edges of the bowl.
Now pour in the stock and mix well, working out all the lumps as you go.
Add the cabbage and spring onions, mix through and set aside.
Heat a large skillet or frying pan. Add a little sesame or vegetable oil to the pan.
When the pan is hot, use a ladle to pour mixture into the pan. You can make the pancakes as big or small as you like. I find this mixture makes 4 good size pancakes.
When the egg mixture starts to cook on the edges, flip the pancake. Once it's browned on both sides, take out of the pan to serve.
Serve the pancakes with japanese mayonnaise, yakatori sauce, chilli and sesame seeds - or pretty much whatever you like to eat them with!
Notatki
Before the first flip and while the batter is still wet, you can add bacon, ham, shrimp, or pretty much any kind of tasty strip of protein you want. Just be sure it's pre-cooked or something thin enough to cook fully once you flip the pancake.
Wartości Odżywcze
Wielkość Porcji
-
Kalorie
136 kcal
Tłuszcz Całkowity
4 g
Tłuszcz Nasycony
1 g
Tłuszcz Nienasycony
-
Tłuszcz Trans
1 g
Cholesterol
123 mg
Sód
532 mg
Węglowodany Całkowite
20 g
Błonnik Pokarmowy
1 g
Cukry Całkowite
1 g
Białko
6 g
4 servings
porcje10 minutes
czas aktywny20 minutes
całkowity czas