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Recipe
Japanese Vegetable Pancakes Recipe
Print 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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Main Dish
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Beef
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easy
vegetable
pancakes
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japanese
breakfast
quick
soup
cheap
cheese
brunch
vegetables
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healthy
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