Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup milk
- 2 eggs
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup brown sugar
- 1 tbsp vegetable oil
- 1 lb thinly sliced beef
- 1 onion, sliced
- 1 bunch green onions, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup water
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
Special equipment needed:
- Large non-stick skillet
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper. Mix well.
2. In another mixing bowl, whisk together milk and eggs. Add the dry ingredients and mix until smooth.
3. In a large non-stick skillet, heat vegetable oil over medium-high heat. Pour the batter into the skillet and spread it evenly. Cook for 2-3 minutes or until the bottom is golden brown. Flip the pancake and cook for another 2-3 minutes. Transfer to a plate and set aside.
4. In the same skillet, add beef and cook until browned. Add onion, green onions, shiitake mushrooms, and bamboo shoots. Cook for 2-3 minutes or until the vegetables are tender.
5. In a small mixing bowl, whisk together soy sauce, mirin, sake, brown sugar, water, and cornstarch. Pour the mixture into the skillet and stir until the sauce thickens.
6. Pour the sukiyaki mixture over the pancake. Sprinkle sesame seeds on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 17g
Carbohydrates: 44g
Protein: 28g
Substitutions for ingredients:
- Beef can be substituted with chicken or pork
- Shiitake mushrooms can be substituted with button mushrooms
- Bamboo shoots can be substituted with sliced carrots
Variations:
- Add sliced bell peppers for more color and flavor
- Use different types of mushrooms for a different taste
- Add more vegetables such as spinach or bok choy
Tips and tricks:
- Make sure the skillet is hot before pouring the batter to get a crispy pancake
- Slice the beef thinly to ensure it cooks evenly
- Use a non-stick skillet to prevent the pancake from sticking
Storage instructions:
Store any leftover sukiyaki pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sukiyaki pancake in the microwave or oven until heated through.
Presentation ideas:
Serve the sukiyaki pancake on a large plate and garnish with additional sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Miso soup
- Japanese pickles
Suggested side dishes:
- Edamame
- Tempura vegetables
- Seaweed salad
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan before pouring the batter.
- If the sukiyaki sauce is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store any leftover sukiyaki pancake in the refrigerator and consume within 3 days.
Food history:
Sukiyaki is a Japanese hot pot dish that is typically made with thinly sliced beef, vegetables, and a sweet and savory sauce. This recipe takes inspiration from sukiyaki and incorporates it into a pancake.
Flavor profiles:
The sukiyaki pancake has a savory and slightly sweet flavor from the soy sauce, mirin, and brown sugar. The beef and vegetables add a umami taste, while the sesame seeds add a nutty flavor.
Serving suggestions:
Serve the sukiyaki pancake as a main dish for lunch or dinner. It can also be served as an appetizer or snack.
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Region: Japanese