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ToranJeanBig
This quick and easy, healthy pan fried Jerusalem artichoke pancake is bursting with fresh flavour.

In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative.

Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted so far in England.

You can eat them raw, stir-fried, simmering in soy sauce or bake them in puff pastry.

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For the pancake batter, combine all the listed ingredients with the cold water, whisking thoroughly until you see no lumps.

Mix with a spoon and set aside for a minimum of 1 hour.

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Chop all the vegetables and chicken into small pieces and place them on a plate.

Add toasted the sesame seeds,sesame oil,soy sauce,sugar, ground white pepper, lemon juice, fresh Thai chilli and pinch of salt to the Chopped vegetables.

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Add all the mixed vegetables into the pancake batter and mix with a spoon.

Keep the batter in the fridge a minimum of 1 hour (overnight if possible) before making the pacakes.

Preheat a non-stick pan with a tablespoonful of olive oil on a low heat for a minute.

Scoop a spoonful size of the mixture (use a small round shape) and spread it thinly in the pan.

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Fry on each side until the pancake becomes golden using between a low and medium heat.

This should take around 5-10 minutes to do both sides.

To serve, place the pancake onto a plate, optionally with a separate soy dipping sauce.

For the sauce simply mix the ingredients indicated below, ideally do this the day before an leave to stand.


Tip: If you can make this batter before a day and keep it in a fridge then the batter will settle nicely and smell and taste great.

Preparation time :  1 hour
Cooking time : 20 to 30 minutes
Servings :  4-6Ingredients For the pancake batter

  • 1 egg
  • 6 tbsp rice flour
  • 4 tbsp plan flour
  • 2 tbsp corn flour
  • 1tsp white sugar
  • 2/3 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp ground ginger powder
  • 1/3 tsp turmeric
  • 65ml water

For the Jerusalem Artichoke with seasoning

  • 40g baby sweet corn, finely chopped
  • 20g carrots, finely chopped
  • 40g leeks, finely chopped
  • 100g Jerusalem Artichoke, finely chopped
  • 100g Chicken breast, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tsp lemon juice
  • 1 tsp fresh Thai chilli , finely chopped
  • Pinch of salt

For the Yangnum (dipping sauce)

  • 5 tbsp, light soy sauce
  • 2 tbsp, honey
  • 1 tsp, finely chopped chives
  • 1 tsp, white sugar
  • ½ grated garlic clove
  • 1 tbsp, sesame oil
  • 1 tbsp, toasted sesame seeds
  • ¼ tsp, ground white pepper and a little bit of fresh chilli.