Ingredients (1p)
- 75g flour
- 1 tsp baking powder
- 1 egg
- 0.5 tsp 5 spice powder
- 1 tsp salt
- vegetable stock
- 75g oxheart cabbage spitskool
- 75g oyster mushroom
- 1 tsp garlic paste
- sesame oil
- soy sauce
Sauce
- 1/4 cup tomato frito
- 2 tbsp Worcestershire sauce
- 1 tbsp vinegar
- 1 tbsp honey
Process
- In a medium bowl, make the batter by mixing the flour, salt, egg, baking powder and five spice powder. Add vegetable stock and mix well until liquid enough for puring. Mix in half of the oyster mushrooms, cabbage and garlic paste.
- Heat 1 tbsp sesame oil in a frying pan over a medium heat. Spoon a large tablespoon of the mixture into the pan and fry covered for a couple of minutes then flip over. It’s ready when both sides are golden. Once you’ve made all of your pancakes, set them aside.
- Slice other half of the oyster mushrooms and fry them in the same pan along with the other half of the chopped cabbage, adding another tsp of sesame oil. Fry till soft and browned. Spoon the soy sauce over the fried mushrooms.
- Top the pancakes with the mushrooms and cabbage, drizzle with kewpie mayo, okonomiyaki-sauce and furikake.