Try it: Japanese pancakes with mushrooms and chicken
From her brilliant new book, “Real Delicious” (Murdoch Books), comes this recipe by nutritionist and food writer, Chrissy Freer.
“Filled with shredded vegetables, minced lean chicken and protein-packed eggs, this version of a Japanese pancake makes a nutritious and filling lunch or light dinner,” say Freer.
75g (1/2 cup) of wholemeal spelt flour or plain (all-purpose) flour
11/2 tbsps of peanut or macadamia oil
200g of minced chicken
150g of mushrooms, finely chopped
2 tsps of finely grated ginger
1 crushed garlic clove
130g of shredded savou cabbage
1 large carrot, coarsely grated
Sweet soy sauce
2 tsps of sesame seeds, lightly toasted
Sliced spring onions
Baby kale leaves
- Whisk together the flour, eggs and 80ml of cold water until smooth. Season with sea salt and freshly ground black pepper.
- Heat two teaspoons of the oil in a large non-stick frying pan. Add the chicken and cook, breaking it up with a wooden spoon for five minutes or until browned. Add the mushrooms, ginger and garlic and stir for 3 minutes or until golden. Leave to cool completely.
- Stir the chicken mixture, cabbage and carrot into the egg batter.
- Heat half of the remaining oil in a large non-stick frying pan over medium to high heat. Ladle 1/2 cup of batter per pancake into the pan and spread out to 1cm thick. Cook for three minutes each side or until golden. Transfer to a plate and keep warm while you cook the rest, adding a little more oil when necessary.
- Serve the pancakes with a drizzle of sweet soy sauce and scattered with the sesame seeds, spring onions and kale leaves.
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