Name: Cabbage “Noodle” Pancake
Yield: Makes eight
Cuisine: Japanese
Ingredients: Japanese o-konomi yaki sauce or Worcestershire sauce; vegetable oil, for frying; 400 g/14 oz white cabbage, very finely sliced; 4 spring onions (scallions), roughly chopped; pinch of salt; 2 large (US extra large) eggs, beaten; 200 ml/7 fl oz/scant 1 cup water; 400 g/14 oz/3½ cups plain (all-purpose) flour; beni-shoga; 225 g/8 oz pork chops, boned; ao nori; mayonnaise; kezuri-bushi; English (hot) mustard; 115 g/4 oz queen scallops; 225 g/8 oz raw prawns (shrimp), heads and shells removed

Preparation info

Makes
eight

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

The origin of this pancake is said to go back to the days of rationing after World War II, when flour made up for the shortage of rice, and cabbage was used for bulk.

Ingredients

400 g/14 oz/3½ cups plain (all-purpose) flour
200

Method

To prepare the pork topping, put the pork chops in the freezer for 1-2 hours, then wait until they’re half defrosted. Slice the semi-frozen pork very thinly by pressing the meat on to the chopping board with your palm and cutting horizontally with a sharp knife. Set the slices aside.
To make the pancakes, put the flour into a large mixing bowl and mix well with

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Cabbage “Noodle” Pancake

Ingredients

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