Serving size: 2
1cup Kimchi (cut into small pieces)
15g Spring Onion (cut into 5cm pieces)
50g Onion (sliced)
30g Carrot (julienne)
1 cup Plain Flour
0.25 cup Corn Glour
10g Hegg's Eggless Egg
180g Vegetarian Stock (165g water : 15g Veg Gel)
1tsp White Sugar
50g Light Soy Sauce
25g Rice Vinegar
Spring Onion (chopped)
A pinch of Shichimi
1. In a mixing bowl, combine Hegg Eggless Egg powder, vegetarian stock, sugar and mirin. Pass through a sieve.
2. Lightly grease the pan, pour enough to just cover the pan, cook and roll, repeat till the Hegg Eggless Egg mixture is finished.
3. Plate and garnish with spring onion and shichimi.
4. Combine light soy sauce, rice vinegar and water to make the dipping sauce.