Prep Time: 5 minutes
Cook Time: 15 minutes
Ready In: 20 minutes
½ pointed cabbage, roughly chopped
5 scallions, roughly chopped
1 cup flour
1 tbsp dashi powder
1 tbsp baking powder
1 cup water
1 tsp vegetable oil
6 slices of pork belly, thinly sliced
2 tbsp deep fried shallots
4 tbsp tonkatsu Sauce
4 tbsp Japanese mayonnaise
2 tsp Japanese mustard
1 tbsp aonori (powdered seaweed)
2 tbsp bonito flakes
1. In a bowl mix together the cabbage, the scallions, the flour, the dashi powder, and the baking powder. Add most of the water into the bowl, and mix thoroughly. The mixture should be slightly thicker than pancake batter at this point.
2. Add the egg to the batter mixture, and combine thoroughly. The batter should now be approximately the same thickness as pancake batter, but a little extra water can be added if the mixture is too thick.
3. Heat a teppan or hotplate (a frying pan can be used as a substitute) to a low heat and add the vegetable oil. Spoon the batter onto the pan, making sure that the pancake is an even thickness.
4. Top the pancake with the the shallots, the pork belly, and the prawns, and allow to cook gently for 10 minutes, or until the base has formed a nice brown and crisp layer.
5. Flip the pancake, gently press down with the back of a spatula, and allow to cook for a further 5-8 minutes depending on the thickness, or until the pancake is firm and the toppings are golden brown.
6. To serve, top the pancake with the tonkatsu sauce, the japanese mayonnaise, the aonori, and the bonito flakes, and serve with the japanese mustard on the side.