Description
A quick and easy savory pancake made with cabbage, perfect for busy weeknights.
Ingredients
Scale
- 1 cup all-purpose flour (120g)
- 2/3 cup dashi stock (160ml)
- 2 large eggs, room temperature
- 4 cups finely shredded green cabbage
- 1/4 cup chopped green onions (25g)
- 1/2 cup tenkasu (tempura scraps) (optional)
- 4–6 strips cooked bacon or thinly sliced pork belly (optional)
- 1 tablespoon pickled ginger, chopped (optional)
- Okonomiyaki sauce
- Kewpie mayonnaise
- Aonori (dried seaweed flakes)
- Bonito flakes (optional)
Instructions
- Finely shred the cabbage using a box grater or a knife.
- In a large bowl, whisk together the flour and dashi stock until smooth.
- Beat in the eggs until the batter is slightly thick but pourable.
- Add the cabbage, green onions, tenkasu, and pickled ginger. Stir gently.
- Heat a non-stick or cast iron skillet over medium heat with oil.
- Pour about 1 cup of the batter into the pan, shaping it into a round pancake.
- Cook for 6-8 minutes on medium heat until golden brown, then flip and cook the other side.
- Transfer to a plate and brush with okonomiyaki sauce, drizzle with Kewpie mayo, and sprinkle with aonori and bonito flakes.
Notes
Customize with other vegetables or proteins based on what you have.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 120mg