Preparation method

  • Salsa Bring the ketchup, Worcestershire sauce, mustard, mirin, sugar, and soy sauce to the boil and cook through on low heat for another 2 to 3 minutes.
  • Pancake Make pancake batter with eggs, flour, and broth. Add white cage, chopped spring onion, panko and salt. Fry the pancake in a bit of rice oil. Put the bacon on top and cover the pan with a lid until done.
  • Garnishing Drizzle the sauce and Japanese mayo on the pancakes. Finish with spring onion, bonito flakes, borage, and nori

Ingredients

  • 60 ml Ketchup
  • 7,5 ml Worcerstershire sauce
  • 2 g Mustard
  • 30 ml Mirin
  • 15 g Sugar
  • 5 ml Golden Turtle for Chefs Tamari Soy sauce (60309)
  • 2 Eggs
  • 100 g Flour
  • 100 ml Vegetable stock
  • 150 gram White cabbage
  • 2 Spring onions
  • 15 g Golden Turtle for Chefs Panko (60700)
  • Pinch of Salt
  • 15 ml Golden Turtle for Chefs Rice oil (60354)
  • 4 slices of Bacon
  • Spring Onions
  • Japanese Mayonnaise
  • Katsuobushi / Bonito Flakes
  • Borage
  • Golden Turtle for Chefs Nori (60520)