for the pancakes:
• 150g plain flour
• 50g shiratamako sweet rice flour
• 1 egg
• 1 tsp salt
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 120g thinly sliced pork
• 150g cabbage kimchi
• 100g spring onions
for the sauce:
• 3 tbsp soy sauce
• 1 1/2 tbsp vinegar
• 1 tbsp sugar
• 1 tbsp sesame seeds
• 1 1/2 tsp sesame oil
• pinch of chilli pepper
In a large bowl, add the flour, egg, salt, sesame oil and sesame seeds. Slowly mix in 250ml of water, making sure there are no lumps and sprinkle in the shiratama ko. Then leave the mixture to chill for half a day in the refrigerator.
In a separate bowl, mix up the soy sauce, vinegar, sugar, sesame seeds and sesame oil to make your dipping sauce. If you want to make things a bit spicy, add a pinch of chilli pepper too.
Heat up a tbsp of sesame oil in a frying pan. Quickly cook the pork, before cutting it up into bite sized pieces, along with the cabbage kimchi and spring onion. Add all of them to the batter and mix well.
If necessary add some more sesame oil to your frying pan. Over a medium heat, pour in enough batter to form a thin layer in the pan. Cook for 2-3 minutes or until the edges have begun to crisp up. Flip over and cook for another 2 minutes.
Cut into bite sized pieces and dip in your sauce for extra flavour.
• You can also use okonomiyaki flour to make the batter in this recipe. But be careful to check the instructions for your flour to see if you still need to add the egg. You may end up with very gooey pancakes otherwise.
• If your pancakes are a little under cooked in the middle don’t despair, pop them in the microwave for a few minutes and this should make them firm up.
• Cheese works well with this dish, if you area cheese lover why not add some cheese together with the vegetables?
