Wednesday, October 21, 2020

Japanese Cabbage Pancakes


Japanese Cabbage Pancakes

Japanese cabbage pancakes are an easy and delicious appetizer or side dish. Fresh cabbage and green onions are mixed into a light batter and fried until golden brown.


  • 4 eggs
  • 1 cup of water
  • 2 teaspoons of sugar
  • ¼ cup sesame oil
  • 1 teaspoon of baking powder
  • 1 pound of cabbage, coarsely chopped (about 10 cups)
  • 1 teaspoon of salt
  • 2 cups all-purpose flour
  • 8 ounces, fresh pork belly weight, thinly sliced
  • Mayonnaise, to serve
  • Pickled ginger, for garnish (optional)


  • 2-¼ teaspoons of sugar
  • 5 teaspoons of Worcestershire sauce
  • 2 tablespoons of ketchup
  • 3 teaspoons of oyster sauce


To prepare the dough, combine the all-purpose flour, water, salt, sugar and baking powder in a bowl. You should get a fairly thick paste. Add the cabbage and toss using your hands or any tool to coat everything. Add the eggs and mix just enough to combine.

Preheat a pan of your choice for a few minutes. Add 1 tablespoon of sesame oil. Pour about 1/4 of the cabbage paste into the pan and form a pancake. Place 1/4 of the fresh pork belly slices on top and cook for 3 minutes. Flip and fry for another 5 minutes. Flip and cook for another 2 minutes, until the cabbage is tender and the pork is cooked through. Transfer to a plate and repeat cooking with the rest of the dough.

Now prepare the sauce. If you are lucky enough to buy okonomiyaki or tonkatsu sauce, skip this step. In a small bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce and sugar. That's it, you have a sauce!

Let's serve our pancakes. Squeeze the sauce over the pancakes, in long ribbons. You can use a pastry bag or simply cut off the end of a resealable bag to do this. Squeeze mayonnaise, also into long ribbons. Put pickled ginger on top, if you are using it. Happy Cooking Time.