Recipe

Japanese Vegetable Pancakes Recipe


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Ingredients
  • 2 1/2 c green cabbage, sliced super fine .
  • For the Sauce .
  • 3 tbsps bonito flakes .
  • 2 eggs, beaten .
  • dried seaweed flakes (optional) .
  • 1 tbsp worcestershire sauce (japanese if you can get it) .
  • 1 scallion, finely sliced .
  • 1 tbsp dashi, granules .
  • Topping .
  • 2 tbsps soy sauce .
  • 1/4 c oil, for pan frying .
  • 1/4 c mayonnaise .
  • 1/4 c ketchup .
  • 1/2 c flour .
  • 1 c mushrooms, finely sliced

Directions
  • Step #1 While oil is heating over medium high heat, make vegetable mixture.
  • Step #2 In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito & dashi.
  • Step #3 When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape.
  • Step #4 This needs to be no thicker than 1/3 of an inch so that it has time to cook through.
  • Step #5 Fit as many as you can in your pan without overcrowding or dropping the temperature too much.
  • Step #6 Once browned on one side, flip & brown the other side.
  • Step #7 Remove to drain on a paper towel.
  • Step #8 For the sauce, mix the mayo, katchup & worcestershire sauce together & then drizzle over the hot pancakes.
  • Step #9 Top with the dried seaweed & serve.
  • Enjoy the Japanese Vegetable Pancakes recipe

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