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–+ servings
Japanese Cabbage Pancake

Delicious Japanese Cabbage Pancake: Quick Veggie Delight

Enjoy these Japanese Cabbage Pancakes, quickly made and versatile, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 large Eggs Acts as a binder and adds protein.
  • 2 cups Finely shredded cabbage Sweet white cabbage preferred.
  • 1 cup Grated carrot Adds sweetness and color.
  • 0.5 cup Sliced onion Yellow onion is best.
  • 1 teaspoon Salt Adjust to taste.
  • 2 tablespoons Light soy sauce Use low-sodium for healthier option.
  • 1 tablespoon Toasted sesame oil Can substitute with neutral oil.
  • 1 cup All-purpose flour Gluten-free option available.
For Frying
  • 2 tablespoons Cooking oil for frying Canola or vegetable oil is best.
For Topping
  • 0.25 cup Japanese mayonnaise Can substitute with regular mayonnaise.
  • Toasted sesame seeds Optional for added texture.
  • Pickled ginger Optional topping.
  • Sliced scallions Optional topping.
  • Fresh cilantro Optional topping.

Equipment

  • Nonstick skillet
  • Mixing bowl
  • colander

Method
 

Step-by-Step Instructions
  1. In a colander, combine cabbage, carrot, and onion. Season with salt and toss gently. Let rest for 5 minutes to draw out moisture.
  2. In a large mixing bowl, whisk together eggs, light soy sauce, toasted sesame oil, and all-purpose flour until smooth.
  3. After resting, squeeze and drain excess moisture from vegetables. Fold into the batter until coated.
  4. Heat a nonstick skillet over medium-high heat. Add cooking oil and heat until shimmering.
  5. Pour batter into the skillet, spreading evenly. Cook for about 5 minutes until edges turn golden.
  6. Flip the pancake using a spatula and cook the other side for 4-5 minutes until golden brown.
  7. Remove pancakes from skillet and let rest on a plate for 1 minute.
  8. Cut into wedges and drizzle with Japanese mayonnaise and toppings before serving.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

For best results, pre-whip eggs until frothy for lighter pancakes. Use a nonstick skillet to prevent sticking.

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