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Japanese Pancake - Asparagus Okonomiyaki

Japanese Pancake – Asparagus Okonomiyaki

  • Difficulty Moderate
  • Time 20 minutes
JAPANESE PANCAKE // A COOK NAMED MATT

Japanese Pancake Recipe

  • Recipe by: Matt Broussard @acooknamedmatt
  • Difficulty level: Moderate
  • Time:  20 minutes

Batter

Ingredients:

  • 1 cup (130g) flour
  • 3/4 cup (140g) mushroom stock
  • 1/2 teaspoon (3g) Baking Powder
  • 1 tablespoon (15g) sugar
  • 2 teaspoon Sasquatch BBQ Erubtion Rib Rub

Instructions:

Whisk all ingredients in a bowl until smooth. You can hold in a container sealed in the fridge up to 7 days.

Pancake filling

Ingredients:

  • 1 cup shaved asparagus or cabbage
  • 1/4 cup chopped button mushrooms 
  • 1/4 cup cooked chopped bacon (optional) 
  • pinch salt

Instructions:

  1. Mix ingredients in a bowl with 6 tbsp of batter.
  2. Cook the pancake in a well-oiled skillet on medium heat. 
  3. Finish with the mayo, bonito flakes, shaved egg yolk, and scallions. 

Black gold mayo

Ingredients:

  • 2 tbsp Sasquatch BBQ Black Gold Truffle Rub
  • 1 cup mayo

Mix ingredients together and top pancakes with mayo if desired.

Used in this Recipe

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