Makes 2 (6" each) pancakes
Ingredients
Batter
- 1 cup water
- 1 cup flour
- 1 egg white, beaten until foamy
Filling - divided between 2 bowls
- 2 cups shredded cabbage
- 10 medium shrimp, peeled, deveined & halved
- 2 oz pork, thinly-sliced
- 4 scallions, sliced in large pieces
- 1 tbsp pickled red ginger (beni or kizami shoga)
- 2 large eggs
- 2 tbsp canola oil
Bull-Dog Sauce (Tonkatsu)
- ½ cup Worcestershire sauce
- 2 tbsp tomato paste
- 1 tbsp sugar
- 2 tbsp finely-grated apple (skin-on)
- ¼ cup water (if needed)
Suggested Toppings
- 2 tbsp dried seaweed shavings (aonori)
- 2 tbsp dried shredded bonito flakes (katsuo-bushi)
- drizzle of mayonnaise
Equipment
How-to
Make Batter
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In a large mixing bowl, whisk together the water and flour. Batter doesn't have to be completely smooth
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Mix in beaten foamy egg white and divide the batter between two medium bowls
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Divide the cabbage, shrimp, pork, ginger and green onions (scallions) between the two bowls. Make a well in the center of each bowl and break one egg into each well. Mix all ingredients
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Heat 1 tbsp of oil in a 10” – 12” skillet over medium-high until just hot, about 45 seconds
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Pour the entire batter of one bowl into the skillet. Cook on medium heat for 3 minutes, until the bottom of the pancake is golden
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To flip, invert the pancake onto a plate, then slide back into the pan. Press against the top of the pancake to flatten
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Cook for an additional 2-3 minutes. Flip the pancake 2 more times, cooking it for 1 minute on each side, or until the meat looks cooked and the egg completely set. Remove to a plate
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Repeat this cooking process with the remaining oil and bowl of batter. While the last pancake is cooking, make the sauce
Make Bull-Dog Sauce (Tonkatsu)
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Whisk together all sauce ingredients in a small bowl. (For a thicker sauce, combine all ingredients in a small saucepan over medium heat. Bring to a boil, and allow to cook 1 minute. Reduce heat to low and simmer 3 minutes. Turn off heat, taste, and add water if desired)
Plate & Garnish
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To serve, brush or drizzle on the sauce
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Add the mayonnaise if using, and sprinkle on the seaweed and fish flakes. To serve, cut pancakes into wedges and serve extra sauce on the side
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