My Japanese friend served these up one day and they were just amazing. The kids gobbled them up, and I even found myself making them as a "on the go" food for the kids, minus the sauce. A great way to get some veggies in. Feel free to add other stuff to the mix, such as cooked shrimp, bacon, pork or noodles. The amounts are guesses since I'm a bit of a dump cook. If you are not going to cook it all immediately, you may need to add some extra flour or drain the additional liquid that the salt pulls from the cabbage.
- 2 1⁄2 cups green cabbage, chopped super fine
- 1 cup mushroom, finely chopped
- 1 scallion, finely chopped
- 2 eggs, beaten
- 1⁄2 cup flour
- 2 tablespoons soy sauce
- 3 tablespoons bonito flakes
- 1 tablespoon dashi, granules
- 1⁄4 cup oil, for pan frying
For the Sauce
- 1⁄4 cup ketchup
- 1⁄4 cup mayonnaise
- 1 tablespoon Worcestershire sauce (japanese if you can get it)
- dried seaweed flakes (optional)
- While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi.
- When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel.
- For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve.