10 March, 2022
- 1/3 sweetheart (hispi) cabbage
- 1 spring onion (scallion)
- 100g plain (all-purpose) flour
- 1/4 baking powder
- 1 tsp sugar
- 2 eggs
- 4 tbsp water
- 1/4 tsp dashi powder
- 1 large pinch of salt
- 15-20g pickled ginger
- 2 tbsp bonito flakes (optional)
Rinse cabbage and scallions. Thinly slice cabbage and add to a medium-large mixing bowl. Thinly chop scallions and add to the same bowl.
Add dry ingredients and eggs to bowl. Mix well but not too much.
Pour oil into a non-stick or well seasoned frying pan over medium-low heat and spoon in your batter.
Using a wooden spoon or spatula to tidy up the edges of the pancake. Push any stray bits of cabbage or batter toward the middle so it's nice and round. Cook for about 8 minutes.
Carefully and confidently flip the pancake then continue to cook for another 8 minutes or until both sides are a golden brown (you will need to lift up the pancake to check).
Serve onto a plate and liberally cover with tonkotsu sauce and kewpie mayo before garnishing with bonito flakes and pickled ginger.