160ml dashi stock

100g flour

3 beaten eggs

1 courgette, coarsely grated

1 carrot, coarsely grated

3 finely sliced spring onions

100g finely shredded sweetheart cabbage

To serve

200g mayo

30g ketchup

10ml Worcestershire sauce

15ml soy

100g thin rice noodles, deep fried, tossed in chilli flakes and sugar and salt


1. Whisk the stock and flour until smooth

2. Add eggs, courgette, carrot and cabbage, mix well

3. Heat about 30ml of oil in a non-stick frying pan and add the batter

4. Cook for 4 mins, gently flip over, cook 3 for minutes more

5. Mix the mayo with other ingredients (this is known as Japanese mayo)

6. Serve wedges of pancake with mayo and crispy noodles

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