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Picture of Prawn and vegetable Japanese pancake
japanese lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 637 kcal 32 %
  • Fat 37 g 57 %
  • Saturated 10 g 49 %
  • Carbs 48 g 16 %
  • Fiber 5 g 22 %
  • Protein 28 g 57 %
  • Cholesterol 275 mg 92 %
  • Sodium 1399 mg 58 %
  • Calcium 163 mg 16 %
  • Magnesium 72 mg 17 %
  • Potassium 947 mg 20 %
  • Iron 4 mg 22 %
  • Zinc 3 mg 25 %
  • Phosphorus 454 mg 65 %
  • Vitamin A 282 µg 31 %
  • Vitamin C 52 mg 58 %
  • Thiamin (B1) 0 mg 30 %
  • Riboflavin (B2) 0 mg 35 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 1 mg 48 %
  • Folate equivalent (total) 124 µg 31 %
  • Vitamin B12 1 µg 58 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 4 mg 28 %
  • Vitamin K 138 µg 115 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Prawn and vegetable Japanese pancake

Ingredients

  • 1 tablespoon tomato sauce
  • 2 1/2 teaspoon worcestershire sauce
  • 1 1/2 teaspoon oyster sauce
  • 1 teaspoon caster (superfine) sugar
  • 1/4 cup (35g) plain (all-purpose) flour
  • 1/4 cup (60ml) water
  • 1 egg
  • 4 uncooked prawns (60g), shelled, chopped coarsely
  • 1 small zucchini (90g), grated coarsely
  • 1 baby carrot (20g), grated coarsely
  • 1 cup (60g) cabbage, sliced thinly
  • 3 green onions, sliced thinly
  • 2 teaspoon vegetable oil
  • 2 slice streaky bacon (60g), trimmed to fit pan
  • japanese-style mayonnaise (kewpie) and lemon wedge, to serve

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