Japanese Pancake – Asparagus Okonomiyaki
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
Scale
Batter
- 1 cup (130g) flour
- 3/4 cup (140g) mushroom stock
- 1/2 teaspoon (3g) baking powder
- 1 tablespoon (15g) sugar
- 2 teaspoons Sasquatch BBQ Erubtion Rib Rub
Pancake filling
- 1 cup asparagus or cabbage, shaved
- 1/4 cup button mushrooms, chopped
- 1/4 cup cooked bacon, chopped (optional)
- pinch salt
Black Gold Mayo
- 2 tablespoons Sasquatch BBQ Black Gold Truffle Rub
- 1 cup mayo
Instructions
Batter
- Whisk all ingredients in a bowl until smooth. You can hold in a container sealed in the fridge up to 7 days.
Pancake filling
- Mix ingredients in a bowl with 6 tablespoons of batter.
- Cook the pancake in a well-oiled skillet on medium heat.
- Finish with the mayo, bonito flakes, shaved egg yolk, and scallions.
Black Gold Mayo
- Mix ingredients together and top pancakes with mayo if desired.
