This savoury Japanese pancake dish makes for an easy weeknight dinner.


  • 200g (1 1/3 cups) plain flour
  • 1 teaspoon baking powder
  • 185ml (3/4 cup) Massel chicken style liquid stock
  • 2 eggs, lightly whisked
  • 2 tablespoons mirin
  • 3 green shallots, thinly sliced
  • 2 bunches thin asparagus, trimmed
  • 6 rashers shortcut bacon, coarsely chopped
  • 1 tablespoon peanut oil
  • Kewpie mayonnaise, to serve
  • Smoky barbecue sauce, to serve
  • Sliced green shallots, to serve


  1. Whisk flour and baking powder together in a bowl. Make a well in the centre. Whisk in stock, egg and mirin. Stir in shallot. Set aside.
  2. Halve asparagus. Slice stem ends in half lengthways, if thick. Place in a heatproof bowl. Pour over boiling water to cover. Stand for 1 minute. Drain well.
  3. Meanwhile, stir-fry the bacon in a wok over medium-high heat for 3 minutes or until crisp. Stir through the batter.
  4. Wipe wok clean. Heat 1 tsp of the oil over medium-high heat. Arrange one-quarter of asparagus on base of wok. Pour over one-quarter of the batter mixture. Cook for 2 minutes or until bubbles appear. Use a spatula to carefully turn over. Cook for 1 minute. Transfer to a plate. Repeat with remaining oil, asparagus and batter mixture. Drizzle with mayo and barbecue sauce. Sprinkle with shallot.