Description
This Japanese Cabbage Pancake Recipe brings together shredded cabbage, a simple savory batter, and classic flavors. It cooks into a tender pancake with crisp edges and a soft center.
Ingredients
Scale
- 2 cups finely shredded green cabbage
- ¾ cup all-purpose flour
- 2 large eggs
- ½ cup water or dashi stock
- 2 green onions, sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked shrimp (optional)
- ½ cup thinly sliced pork belly (optional)
- ½ cup shredded carrots (optional)
- ½ cup cooked bacon pieces (optional)
- 2 tablespoons okonomiyaki sauce or thick sweet barbecue sauce (for topping)
- 2 tablespoons Japanese mayonnaise (for topping)
- 1 tablespoon chopped green onions (for topping)
- 1 tablespoon bonito flakes (optional, for topping)
- 1 teaspoon dried seaweed flakes (optional, for topping)
- 1–2 tablespoons vegetable oil (for cooking)
Instructions
- Finely shred the green cabbage using a sharp knife and place it into a large mixing bowl.
- In a separate bowl, whisk together the flour, eggs, water or dashi stock, salt, and black pepper until smooth.
- Pour the batter over the shredded cabbage. Add sliced green onions and any optional add-ins. Gently fold until evenly coated.
- Place a large nonstick skillet over medium heat. Add about 1 tablespoon of vegetable oil and heat until it shimmers.
- Scoop the cabbage mixture into the hot skillet and shape it into a round pancake about 1 inch thick. Cook for 5–6 minutes without pressing down.
- Carefully flip the pancake and cook the second side for another 5–6 minutes until golden brown.
- Transfer the cooked pancake to a serving plate. Drizzle okonomiyaki sauce and Japanese mayonnaise over the surface. Sprinkle with green onions, bonito flakes, and dried seaweed flakes before serving.
Notes
- For added flavor, consider using dashi stock instead of water.
- Feel free to customize the add-ins based on your preferences.
- Ensure the skillet is hot enough before adding the pancake mixture for a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg
Keywords: Japanese, Cabbage, Pancake, Okonomiyaki