This Japanese savory pancake is absolute comfort food and a perfect finger food alternative to pancakes or eggs!!
180g plain flour
260ml dashi (or stock)
300g white cabbage, shredded
2 spring onions, finely chopped
20g pickled ginger
150g tofu or calamari, chopped into cubes
Extra virgin olive oil, for light frying
Salt, to taste
1.5 tbsp honey, agave or sugar
2 tbsp oyster sauce
4 tbsp ketchup
3.5 tbsp worchestire
Mix the dashi or stock with the flour to create a smooth batter. Add the eggs, cabbage, tofu, spring onions, garlic and a pinch of salt. Mix well.
Drizzle some oil in a pan over medium heat and scoop a few tbsp of mixture into the pan (or more depending on the preferred size of the pancakes). Flatten with a spatula. Cook for 3-4 minutes until the bottom side is golden, then flip. Cook for an additional 3-4 minutes on the other side. Allow to cool.
To make the sauce; whisk all the ingredients in a bowl.
Drizzle the sauce over the pancake or use as a dipping sauce.