Japanese-style Miso Cake Sale with Pancake Mix Recipe

Name: Japanese-style Miso Cake Sale with Pancake Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs; 100 ml Milk; 40 ml Sesame oil; 1 pack Pancake mix (I use Morinaga brand); 30 cm Burdock root; 1 Carrot; 1/2 Onion; 1 as much (to taste) Wood ear mushrooms; 1 Edamame; 1 as much (to taste) Processed cheese; 1 tbsp Miso; 1 tbsp Sake; 1 tbsp Mirin; 1/2 tbsp Soy sauce; 1 Sesame seeds; 1 Green onions

Servings: persons

2 Eggs
100 ml Milk
40 ml Sesame oil
1 pack Pancake mix (I use Morinaga brand)
30 cm Burdock root
1 Carrot
1/2 Onion
1 as much (to taste) Wood ear mushrooms
1 Edamame
1 as much (to taste) Processed cheese
1 tbsp Miso
1 tbsp Sake
1 tbsp Mirin
1/2 tbsp Soy sauce
1 Sesame seeds
1 Green onions

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.
4
Mix all the seasoning ingredients and add to the pan.
5
Stir-fry until all the moisture evaporates.
6
Turn off the heat, add the 1 cm cubes of cheese and give it a quick stir.
7
Add the batter from Step 1 to Step 4.
8
The key here is not to over mix.
9
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.
10
Bake at 180-190C for 35-40 minutes.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 Eggs, 100 ml Milk, 40 ml Sesame oil, 1 pack Pancake mix (I use Morinaga brand), and more.

Yes, Japanese-style Miso Cake Sale with Pancake Mix falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese-style Miso Cake Sale with Pancake Mix

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