Shichimi togarashi is an aromatic mixture made from Szechuan pepper, dried orange, chilli powder, nori, sesame and garlic that can be used as a table condiment or for flavouring curries, meat and noodle dishes – or in this case, Japanese savoury pancakes
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | Makes 12 |
| Cuisine | Japanese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 547 |
| Fat | 36g |
| Saturates | 5.7g |
| Protein | 12.2g |
| Carbs | 42.5g |
| Sugars | 9.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 220°C, gas mark 7.
Divide the oil between a 12-hole muffin pan and preheat it in the oven.
Make the tonkatsu sauce by whisking together the sugar, oyster sauce, ketchup and Worcestershire sauce. Set aside.
Whisk the eggs, oil, 2 tbsp of the tonkatsu sauce and milk in a large bowl until combined.
Thinly slice the spring onions and add these with the coleslaw to the mix. Stir to combine.
Add in the flour and a pinch of salt. Stir until just combined.
Carefully remove the hot pan from oven. Divide mixture between 12 muffin holes filling them halfway. Bake for 10 minutes or until puffed and golden. Stand for 5 minutes in the pan.
Using a small knife, release the sides of the puffs from the pan. Transfer to a serving plate. Drizzle with extra tonkatsu sauce and mayonnaise.
Serve topped with ginger, sesame seeds and shichimi-togarashi.
