Servings: 4 – Total time: 40 minutes
- 2 cups all-purpose flour
- 1 + 1/3 cups dashi or chicken stock
- 4 eggs
- 8 cups finely chopped cabbage
- green onions, chopped
- 2 tablespoons vegetable oil
- sesame seeds
- tonkatsu sauce:
- 1/3 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin or cooking sake
- 1 tablespoon sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon garlic powder
- To make sauce, stir together ketchup, Worcestershire sauce, soy sauce, mirin or sake, sugar, mustard, and garlic powder. For a thick consistency, mix in a blender.
- In a large bowl, mix together flour, dashi or stock, and eggs. Add chopped cabbage and mix into the batter.
- Heat vegetable oil in a large non-stick skillet over medium high heat. Add 1/4 of the batter (a bit more than 1 cup) to the pan and flatten the batter with a spatula. Cook until underside is browned, about 4 minutes. Gently flip the pancake and cook until it is cooked through, about 5 more minutes. Repeat for remaining pancakes.
- Serve with mayonnaise, sauce, sesame seeds, and green onions.
Adapted from Serious Eats.