Author Notes
A Japanese savory pancake —Hana
Ingredients
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1/2 cup
flour, sifted
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3
eggs
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1/3 cup
water
-
1 pinch
dashi (bonito fish) powder [optional]
-
1/3 cup
nagaimo (Chinese yam), grated [optional]
-
2 cups
cabbage, chopped
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1
green onion, chopped
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3 tablespoons
beni shoga (pickled ginger) [optional]
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4 tablespoons
tenkasu (deep fried tempura batter) [optional]
-
6
slices of pork belly
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tonkatsu sauce & mayonnaise
-
aonori (dried seaweed flakes) [optional]
-
katsuobushi (dried bonito flakes) [optional]
Directions
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Mix the flour, eggs, water, dashi powder, and nagaimo.
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Add the cabbage, green onion, beni shoga, and tenkasu.
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Heat a large frying pan to medium and add oil.
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Pour half the batter into a circle shape.
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Place 3 slices of pork belly on top.
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Put on a lid and cook for 5 minutes.
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Flip, and cook the other side without a lid for 4 minutes.
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Flip again. Spread tonkatsu sauce and mayonnaise on top. Sprinkle aonori and katsuobushi liberally.
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