Lunchbreak: Yusho chef Harold Jurado makes Japanese savory pancake

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Harold Jurado

2853 N. Kedzie
(773) 904-8558

7th Annual Food Fight for Scleroderma
Sunday, April 26
The James Hotel
55 E. Ontario

For tickets and more information:

Japanese Savory Pancake

Batter Ingredients:
1 cup all-purpose flour
1 cup dashi
1 egg

Filling Ingredients:
4 cups Napa cabbage (chopped)
1/4 cup pickled ginger
1/4 cup Scallion
2 Tbs pickled jalepeno

Set into batter:
6 slices of bacon (raw, it will cook in with the pancake)
10 pieces of shrimp (raw, it will cook in the pan and with pancake)

1 cup lemon sesame aioli
1 cup yaki glaze
2 Tbs red radish (sliced)
2 Tbs powdered nori
2 Tbs bonito flakes
1/4 cup pickled red onion
2 Tbs scallion
1/2 cup bean sprouts

In a large bowl, whisk together AP flour, egg and dashi until almost smooth. This will make 2 pancakes.  Divide batter into 2 bowls and add half of each filling ingredient into each. Oil a skillet or nonstick pan and heat until about 392 F (high heat).  Add 5 pieces of shrimp.  Add mixture and spread batter evenly. Add 3 bacon pieces to cover the top, gently pushing them into the batter. After approx. 4-5 mins, or when the bottom is set and a nice golden brown, flip and cook the other side for approximately 4 minutes (cook until center is not runny). Remove to a plate and drizzle, aioli and yaki glaze. Finish with the rest of the toppings Cut and serve like pie.

Yaki Glaze

4 oz mirin (1/2 cup)
2 oz honey (1/4 cup)
2 oz soy sauce (1/4 cup)
2 oz sake (1/4 cup)
1 tsp ginger juice
4 oz pineapple juice (1/2 cup)
1 Tbs rice wine vinegar
1 tsp Salt

Simmer all ingredients except the rice wine vinegar and the salt and let reduce about 60%. Add the rice wine vinegar and the salt and let cool. Thicken with cornstarch until syrup consistency.