Ajinomoto | Korean Seafood Pancake - Ajinomoto

Ingredients

• 2 Tbsps. (30 ml) Soy Sauce
• 1 Tbsp. (12 g) White Sugar
• 2 Tbsps. (30 ml) Vinegar
• 1 Tbsp. (10 g) Ginger
• 2 Tbsps. (20 g) Garlic, minced
• 1 Tbsp. (15 ml) Sesame Oil
• 2 cups (250 g) All-purpose Flour, sifted
• 2 Tbsps. (16 g) Cornstarch, sifted
• 3/4 tsp. (7.5 g) Salt, coarse
• 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning
• 2 cups (500 ml) Ice Water
• 2 pcs. (100 g) Eggs, beaten
• 1 cup (60 g) Onion Leeks, cut into 3-inch strips
• 2 cups (100 g) Spring Onion, cut into 3-inch strips
• 1 cup (170 g) Kamote, cut into thin strips, boiled
• 1/4 kilo (250 g) Squid, well-cleaned, sliced into thin rings
• 1/4 kilo (250 g) Shrimp, peeled, headless
• 1 cup (100 g) Shallots, thinly sliced
• 4 cups (250 g) Mung Bean Sprouts (Togue)
• 9 Tbsps. (105 ml) Vegetable Oil