Preparation Time: 10 minutes / Cooking Time: 15 minutes / Serves 2
Ingredients
- 400g tin of lentils, drained
- 1/2 cup (234g) plain flour
- 100ml milk
- 1/2 purple cabbage, shredded
- 1/2 red onion, thinly sliced
- 14 katsuobushi/bonito flakes
- 3 large (56g) eggs
- Kewpie mayonnaise
- Tonkatsu sauce
- Ground sansho
Method
- Mix together the drained lentils, plain flour, milk and 1 egg in a bowl.
- Pour half of the mixture into a hot fry pan (add a little bit of oil first if it’s not non-stick) and leave for about 5 minutes, until it becomes solid like a pancake and golden brown on the bottom.
- Flip the pancake over and crack an egg over the top.
- After about 2 minutes, once the egg has cooked onto the pancake, transfer the pancake onto a plate.
- Repeat steps 1-4 with the remaining batter.
- Put the cabbage and onion into the fry pan and cook for about 5 minutes until the cabbage has wilted and the onion is translucent.
- Place the cabbage/onion onto the 2 pancakes.
- Place the katsuobushi/bonito flakes evenly on top of the cabbage/onion.
- Sprinkle the sancho and drizzle a good squeeze of Kewpie mayonnaise and Tonkatsu sauce over the top.
Notes
This isn’t one where you want to be playing around too much with the ingredients. Regular mayonnaise and Worcestershire sauce are close, but won’t give you the real taste that you can only get by using Kewpie mayonnaise and tonkatsu sauce. The easiest tonkatsu sauce to find outside of Japan is a brand called “Bulldog” – you want the one with the orange label, not the yellow or white label.
Ground sansho is not too common outside of Japan and while it has a very unique flavour you can get away without using it if you can’t find any.