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Japanese cabbage pancakes

Method

  • Whisk the flour and egg with the sugar, soy, stock and seasonings in a large bowl. Add the carrot, cabbage, 1 spring onion and pickled ginger, and mix well with a wooden spoon. 
  • Then heat a thin layer of oil in a non-stick omelette pan (or small non-stick pan) and spoon in a thinnish layer of the mixture. Spread out and cook until golden on both sides.
  • Repeat the process, adding more oil if needed.
  • To serve, place the pancakes on individual plates and sprinkle with kecap manis and extra spring onion.

Ingredients

  • 1 cup plain flour, sifted
  • 1 egg
  • a good pinch of sugar
  • a good splash of soy sauce
  • ½ cup vegetable stock
  • sea salt & freshly ground pepper
  • 1 medium carrot, grated
  • 150 gm red cabbage, finely sliced
  • 3 spring (green) onions, finely sliced 
  • 1 tbsp finely sliced pickled ginger
  • vegetable oil
  • kecap manis (Indonesian sweet soy sauce)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm