Japanese-style Miso Cake Salé with Pancake Mix
Japanese-style Miso Cake Salé with Pancake Mix

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, japanese-style miso cake salé with pancake mix. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Japanese-style Miso Cake Salé with Pancake Mix is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Japanese-style Miso Cake Salé with Pancake Mix is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have japanese-style miso cake salé with pancake mix using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese-style Miso Cake Salé with Pancake Mix:
  1. Make ready For the batter:
  2. Take 2 Eggs
  3. Make ready 100 ml Milk
  4. Get 40 ml Sesame oil
  5. Take 1 pack Pancake mix (I use Morinaga brand)
  6. Prepare Additions:
  7. Prepare 30 cm Burdock root
  8. Get 1 Carrot
  9. Get 1/2 Onion
  10. Prepare 1 as much (to taste) Wood ear mushrooms
  11. Prepare 1 Edamame
  12. Prepare 1 as much (to taste) Processed cheese
  13. Prepare Seasoning:
  14. Prepare 1 tbsp Miso
  15. Prepare 1 tbsp Sake
  16. Take 1 tbsp Mirin
  17. Get 1/2 tbsp Soy sauce
  18. Prepare Toppings:
  19. Get 1 Sesame seeds
  20. Get 1 Green onions
Instructions to make Japanese-style Miso Cake Salé with Pancake Mix:
  1. In a bowl, beat the eggs, add the milk, oil, and pancake mix and just mix it all up!
  2. Cut the additional ingredients into bite sizes.
  3. Stir-fry the ingredients from Step 2. Mix all the seasoning ingredients and add to the pan. Stir-fry until all the moisture evaporates.
  4. Turn off the heat, add the 1 cm cubes of cheese and give it a quick stir.
  5. Add the batter from Step 1 to Step 4. The key here is not to over mix.
  6. Pour the mixture from Step 5 into the pound cake mold lined with parchment paper and top with thinly sliced green onions and sesame seeds. Bake at 180-190°C for 35-40 minutes.

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