Cabbage fritters
Side dishes
Spinach rolls and sesame sauce
Asparagus bunches
Katsu cubes
Cheesy miso aubergine
Cabbage fritters
Oven baked tofu
Japanese salad rolls
Vegetables in the bag
Braised leeks
Sweet soy mushrooms
Sweet sake carrots
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Makes lots
The batter for these fritters is the same as the Okonomiyaki pancakes without the addition of the extra fillings. These are quicker and easier make and produce bitesize morsels.

200g (1 cup) self raising flour
200ml (1 cup) water
1 teaspoon miso
1 teaspoon stock powder
200ml (1 cup) milk
4 eggs
1 teaspoon salt
180g (6oz) white cabbage
4 spring onions
Oil for frying

Finely slice the spring onions and the white cabbage. Place them in a bowl and whisk in the remaining ingredients.
Place a small amount of vegetable oil in a frying pan and place it over a medium heat. When the oil is hot add a few spoons of the batter. Fry until the bottom is golden brown.
Turn them over and fry the other side. Drain them on kitchen paper and continue until you have as many as you want or the mixture is finished.

Serve warm with mayonnaise and wasabe.
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Miso is a salty paste made from the fermentation of soy beans, rice or barley. there are two main types white miso and red miso. The white miso tends to be much sweeter and is the one I prefer but don't worry if you don't know which one to choose (there are many varieties) all types will work fine in the recipes in this book.
Japanese mayonnaise is lovely. It's worth seeking out a bottle. Have a look in your local Asian supermarket. If you can't find any fear not as traditional western mayonnaise works perfectly well with this dish.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally!

It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.