Recipe by Akikobay
My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.
Top Review by CraftScout
Me and my kids love this recipe, too. You do have to be careful about your protein, though, and cut it really thinly. I used shrimp once, and only cut them in half, and it didn't work out nearly as well as using deli sliced ham. And you definitely need the Kewpie and Bull-Dog! YUM! Thanks for sharing, we make this all the time.
- 1 (1 lb) packagechopped cabbage, mix
- 1 cup flour
- 2⁄3 cup dashi
- 2 tablespoons sake
- 1 tablespoon light soy sauce
- 4 eggs
- 6 green onions, minced greens only
- 1⁄4-1⁄2 lb thin sliced ham, julienne
- oil or cooking spray
- mayonnaise (should be Kewpie brand along with Bull-Dog Tonkatsu sauce. Sorry, the ingredient screens won't allow)
Directions See How It's Made
- In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter.
- Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine.
- To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well.
- Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray.
- Drop the batter by tablespoonfuls into the pan. Cook until golden on each side.
- Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce.