Description
This Japanese Cabbage Pancake Recipe combines shredded cabbage with a savory batter, creating a tender pancake with crisp edges.
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 in a large mixing bowl.
- In a separate bowl, whisk together the flour, eggs, water or dashi stock, salt, and black pepper until a smooth batter forms.
- Pour the batter over the shredded cabbage and add sliced green onions and any optional add-ins. Gently fold until the cabbage is evenly coated.
- Place a large nonstick skillet over medium heat and add about 1 tablespoon of vegetable oil.
- Scoop the cabbage mixture into the 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 and tender.
- Transfer the cooked pancake to a serving plate and drizzle okonomiyaki sauce and Japanese mayonnaise in zigzag lines. Sprinkle with chopped green onions, bonito flakes, and dried seaweed flakes before serving.
Notes
- For added flavor, use dashi stock instead of water.
- Adjust optional add-ins based on preference.
- Cook pancakes in batches to avoid overcrowding the skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: Japanese Cabbage Pancake, Okonomiyaki, Savory Pancakes, Cabbage Recipe