Japanese Pancakes with Scallops & Shiitake Mushroom

• porções: SERVES 4
• tempo ativo: 5 minutes

Ingredientes

100 g (3½ oz) plain (all-purpose) flour

2 tablespoons mirin

2 eggs

12 scallops, thinly sliced

90 g (3¼ oz/1 cup) thinly sliced shiitake mushrooms

250 g (9 oz/3½ cups) shredded

Chinese cabbage

4 spring onions (scallions), chopped

4 tablespoons Japanese mayonnaise (see note)

4 tablespoons tonkatsu sauce (see note)

2 sheets nori, finely shredded

Instruções

Preheat the barbecue hotplate or a heavy-based frying pan to high. Combine the flour, mirin, 1 teaspoon of salt, eggs and 125 ml (4 fl oz/4z cup) water in a large bowl. Stir through the scallops, mushrooms, cabbage and

spring onion. Grease the hotplate with vegetable oil. Spoon a quarter of the pancake mixture onto the hotplate. Spread the mixture out to form a 15 cm (6 inch) circle. Cook for about 2-3 minutes or until lightly browned. Flip the pancake and cook for a further 2 minutes. Repeat with the remaining batter. To serve, drizzle the Japanese mayonnaise and tonkatsu sauce over the top of each pancake. Top with shredded nori.

Notas

MY GRILL P91