Recipe
Why make it
Thick, savoury Japanese cabbage pancakes with crisp chicken, brushed with a tangy-sweet sauce and drizzled with mayonnaise. A filling weeknight dinner from one pan and pantry basics.
Serves 4
+ 9 more in the full recipe
Step 1 of 8
Stir the ketchup, Worcestershire sauce, oyster sauce, soy sauce and sugar in a small bowl until the sugar dissolves. Set aside. Spoon the mayonnaise into a bag or bottle for drizzling.
Step 2 of 8
Whisk the flour, baking powder, salt and dashi water into a smooth, thick batter. Rest it for 10 minutes so the flour hydrates and the pancakes hold together.
Step 3 of 8
Heat 1 tbsp oil in the frying pan over medium-high heat. Fry the chicken slices for about 4 minutes until golden and cooked through with no pink inside. Remove to a plate and wipe the pan.
Step 4 of 8
Add the cabbage, spring onions and pickled ginger to the batter. Beat in the eggs and fold gently until every shred is coated. The mix should look more like wet cabbage than a pourable batter.
Step 5 of 8
Heat 1 tbsp oil in the pan over medium heat. Mound a quarter of the mixture into a round about 15 cm wide and 2 cm thick, pressing lightly. Lay a quarter of the chicken on top.
The last 3 steps are in the full recipe.
Cook’s tip
Shred the cabbage finely and evenly. Thick chunks make the pancake fall apart and cook unevenly.
Ready to cook?
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