RANCHSLAW JAPANESE PANCAKE

Dissolve the miso paste in the hot water, set aside to cool.

To make the batter combine the flour, baking powder, corn flour in a bowl. Pour in the cold miso broth, add the sesame oil, soy sauce and eggs. Beat till a smooth consistency has formed.

Slice the green onions, using the white part for the batter and the greens for garnishing. Slice the mushrooms.

Season the Ranchslaw with a pinch of salt. Add the Ranchslaw, chopped green onions, pickled ginger, and mushrooms into the batter, mix well.

Heat a medium sized frying pan on low heat. Add the batter into the pan. Shaping the batter into sides of the pan but do not pack down.

Cook on a low heat on either side for 6-7 minutes. To turn the pancake, use a plate. Place the plate onto the pan and turn out. Add the uncooked side back into the frying pan.

To make the Okonomiyaki sauce combine the ketchup, brown sugar, soy sauce and hoisin in a bowl.

To serve: Spread the Okonomiyaki sauce on top, squeeze a generous amount of Japanese’s mayo on top. Season with toasted sesame seeds, chopped green onion & pickled ginger.

RANCHSLAW

A farmstyle classic that comes with our delicious Homestyle Dressing. The perfect combination of taste, colour, and crunch!

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• auto_awesome Washed & Ready To Eat
• panorama_vertical Dressing Included
• cruelty_free Vegetarian

Batter

• 100g plain flour
• ½ tsp baking powder
• 1 tablespoon cornflour
• 1 tsp soy sauce
• 1/2 tsp sesame oil
• ½ tablespoon miso paste
• 60 ml water
• 2 eggs

Pancake filling

• 2.5 cups LeaderBrand Ranchslaw
• 2 spring onions
• 15 grams mushrooms
• 10g pickled ginger

Okonomiyaki sauce:

• 2 tablespoon ketchup
• 1 tsp brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon hoisin

Garnish

• Japanese mayo
• Spring onion
• White Sesame seeds
• Pickled ginger