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Japanese Cabbage Pancake

Japanese Cabbage Pancake Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded green cabbage
  • 2 scallions, thinly sliced
  • ¾ cup all-purpose flour
  • 2 large eggs
  • ½ tsp dashi powder (optional)
  • ¼ cup water
  • 1 tbsp vegetable oil, plus extra as needed
  • Okonomiyaki sauce, for serving
  • Japanese mayo, for serving
  • Bonito flakes and toasted nori, for serving

Method
 

  1. In a large bowl, whisk together the flour, dashi powder, eggs, and water until smooth. Fold in the cabbage and scallions gently.
  2. Heat 1 tbsp oil in a nonstick skillet over medium heat. Pour half the batter in and shape into a 6‑inch round. Cook for 4 minutes until golden and crisp on the bottom.
  3. Flip the pancake and cook the other side for 4 minutes until golden and firm. Transfer to a plate and repeat with remaining batter.
  4. Drizzle the pancake with okonomiyaki sauce and mayo, then top with bonito flakes and nori. Serve immediately.

Notes

The pancakes are best eaten right off the pan while the edges are audibly crisp. If making them for a crowd, hold the first batch in a warm oven while you cook the second, then add the toppings just before serving.