Japanese vegetable pancake with mushrooms (okonomiyaki)

Name: japanese vegetable pancake with mushrooms (okonomiyaki)
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 100 g wheat flour; 1 tl baking powder; 72 g mix for miso soup; 150 ml tap water; 4 medium sized egg; 300 g cut white cabbages; 6 salad onion; 50 g Ketchup; 1 el ketjapmarinade; 1 el dark brown sugar; 1 el mirin; 400 g mushroom melange; 3 el peanut oil; 1 el pickled ginger; 2 el mayonnaise

Japanese pancake with spring onion, white cabbage, mushrooms, ginger, mayonnaise and sesame seeds.

Ingredients

Directions

Put the flour and the baking powder in a bowl. Add the miso soup, cold water, eggs and possibly salt.
Stir with a whisk until smooth. Mix the white coals through the batter. Cut the salad onion into rings.
Add the white part of the cut onions to the batter, keep the green onion rings behind.
Put the ketchup, soy sauce, caster sugar and mirin in a saucepan and bring to the boil. Cook for 5 minutes on low heat and turn off the heat.
Meanwhile, cut the mushrooms into strips. Heat the oil in a stir-fry stir-fry in 5-6 minutes.
Season with 1 tbsp sauce from the saucepan. Meanwhile, heat 2 ½ tbs of oil in 2 frying pans.
Put 1/3 of the batter in each pan and press a little flat with a spatula. Fry the pancakes over medium heat for about 10 minutes. Turn halfway.
Keep warm on a plate under a lid (or in a preheated oven). Fry 2 pancakes with the rest of the oil and batter.
Place a pancake on each plate and spread the sushi ginger, green onion rings and fried mushrooms over it.
Sprinkle with the sauce from the saucepan and cover with the mayonnaise.