Night Lantern Izakaya · Main dishes

Savoury Cabbage & Green Onion Pancakes with Tangy Glaze

Name: Savoury Cabbage & Green Onion Pancakes with Tangy Glaze
Total time: 40 min
Yield: 4 servings
Ingredients: 150 g All-purpose flour; 0.5 tsp Baking powder; 0.5 tsp Salt; 4 whole Eggs; 160 ml Water or vegetable stock; 400 g Green cabbage; 4 whole Green onions; 80 g Corn kernels; 2 tbsp Pickled red ginger; 2 tbsp Neutral oil; 3 tbsp Ketchup; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tsp Rice vinegar; 4 tbsp Japanese-style mayonnaise; 1 tsp Aonori (seaweed flakes) or crumbled nori; 1 tbsp Toasted sesame seeds

Thick, okonomiyaki-style griddle pancakes packed with shredded cabbage, green onion and sweet corn, crisp outside and tender inside, brushed with a tangy-sweet glaze and finished with mayo, seaweed flakes and sesame.

40 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

All-purpose flour150 g
Baking powder0.5 tsp
Salt0.5 tsp
Eggs4 whole
Water or vegetable stock160 ml
Green cabbage400 g
Green onions4 whole
Corn kernels80 g
Pickled red ginger2 tbsp
Neutral oil2 tbsp
Ketchup3 tbsp
Soy sauce1 tbsp
Honey1 tbsp
Rice vinegar1 tsp
Japanese-style mayonnaise4 tbsp
Aonori (seaweed flakes) or crumbled nori1 tsp
Toasted sesame seeds1 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (flour, soy sauce), egg (eggs, mayonnaise) and soy (soy sauce).

Method

Make the batter

In a large bowl, whisk the flour, baking powder and salt. Add the water and eggs and whisk until smooth.

Fold in the vegetables

Very finely shred the cabbage and slice the green onions. Fold them into the batter with the corn and chopped pickled ginger. It should look like mostly cabbage, barely held together.

Make the glaze

Stir the ketchup, soy sauce, honey and rice vinegar together in a small bowl.

Cook until set

Heat 1/2 tbsp oil in a non-stick skillet over medium heat. Add a quarter of the mixture and shape it into a round about 15 cm wide and 2 cm thick. Cover and cook for 5–6 minutes, until deep golden underneath. Flip carefully with two spatulas and cook uncovered for 5–6 minutes more, until the centre is springy with no wet batter and reads 74°C (165°F). Keep warm in a 100°C (200°F) oven while you cook the rest.

Glaze and serve

Brush each pancake with the glaze, zigzag over the mayonnaise and scatter with aonori and sesame seeds. Cut into wedges to serve.

Resist pressing the pancake down with your spatula: that squeezes out the steam that keeps the inside light. Covering the pan for the first side helps the thick centre cook through.

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