This Japanese Savory Cabbage Pancake is often topped with bacon, fish, vegetables and even cheese. It is usually served family style where everyone tears a piece off the pancake and dips it in Okomi sauce or Kewpie mayonnaise. The pancake is easy to make from staples in your pantry, and of course cabbage. I like it as an appetizer served with a small dish of the Okomi Sauce.
- 1 cup all-purpose flour
- 1 tspn sugar
- 1 tspn baking powder
- kosher salt
- 2 whole eggs
- 1 cup water
- 2 cups finely chopped or coarsely grated cabbage
- 1 tbsp canola oil for frying
- 6 slices bacon
- Kewpie mayonnaise Japanese mayonnaise
- Okomi sauce equal parts soy sauce, Worcestershire sauce and ketchup
- Gather all ingredients before starting the recipe.
- Cut a medium head of cabbage in half and coarsely grate enough to make 2 cups.
- In a large bowl, mix together flour, sugar, baking powder and salt.
- Whisk in the water, eggs and stir to combine. Transfer to your refrigerator and allow to rest for 30 minutes.
- While the batter is resting, combine equal amounts of ketchup, Worcestershire and soy sauce in a small bowl and stir to combine.
- After 30 minutes, remove the batter and add the cabbage to the mixture. Stir to combine.
- Heat canola oil in an 8" skillet over medium high heat and add cabbage mixture when the oil is hot.
- Reduce heat to medium and cook for 8-10 minutes, or until the bottom begins to brown a little. The pancake will rise and the edge will begin to separate from the pan. Shake the pan occasionally to loosen the pancake.
- Remove the pancake to a plate, and add bacon strips to the pan. Cut the bacon strips to fit if you have to.
- Return the pancake, cooked side up, placed on top of the bacon, and cook for another 4-6 minutes, or until the bacon is crisp and the pancake is golden on the bottom.
- Turn out pancake, bacon side up, on a plate. Remove the bacon and cut into fine dice and return to the top of the pancake.
- Drizzle the pancake first with the okomi sauce and then with ribbons of Kewpie mayonnaise