Japanese Pancake

 

Ingredients:

3 cups of plain flour

1/2 pice potato, peeled, grated

5 pieces eggs

2 cups water

3 green cabbage leaves, shredded

100 grams bean sprouts

6 pieces sliced green onions

100 grams sliced button mushrooms

2 tablespoons olive oil6 rashers bacon, rind removed, halved

Sauce:

2 tablespoons thick, sweet

Japanese soy sauce

1/2 cup thick whole-egg mayonnaise

AJI-NO-MOTO® Umami Seasoning

Procedures:

• Mix together flour, potato, 1 egg, a pinch of salt and enough water to form a batter the consistency of thickened cream. Add cabbage, bean shoots, green onions and mushroom.
• Heat a little oil in a large non-stick frying pan over medium-low heat. Spoon one-quarter of mixture per pancake into frying pan. Cook.
• Make a hole in the middle of each pancake and crack an egg into the hole. Arrange bacon over egg and cook further.
• Turn pancake over and cook until bacon is crisp and pancake is cooked through. Keep warm and repeat with remaining pancake batter, eggs and bacon.To make sauce: Combine soy sauce and mayonnaise. Sprinkle with AJI-NO-MOTO® Umami Seasoning. Serve pancakes with sauce.