Japanese Cabbage Pancakes - cooking recipe

Ingredients

2 tbsp sesame seeds
8 None medium eggs
2-3 tbsp dry sherry
200 g plain flour
100 g mushrooms, sliced
1 None onion, finely sliced
150 g spring onions, trimmed and finely sliced
500 g Savoy cabbage, trimmed and sliced
1 tbsp sunflower oil
1 tbsp teriyaki sauce

Preparation

Toast the sesame seeds in a large nonstick skillet without oil for 2-3 mins until golden, stirring. Remove and set aside.
Beat the eggs in a large bowl. Season with salt and pepper, then stir in the sherry and sift in the flour. Using your hands, mix in the mushrooms, onion, scallions and cabbage.
Heat 1 tbsp oil in the same skillet over medium heat. Add one-quarter of the cabbage mixture and gently press down to create a thick pancake. Cook for 4-5 mins, then carefully flip and cook the other side for 3-4 mins. Remove to a plate; cover to keep warm. Repeat with the rest of the mixture, adding more oil as needed. Divide among four serving plates, sprinkle with the sesame seeds and drizzle with the teriyaki sauce.