By Hana
March 5, 2015
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Author Notes: A Japanese savory pancakeHana

Serves: 2

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

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