Rating: 4 stars
68 Ratings
  • 5 star values: 23
  • 4 star values: 28
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 3

Japanese style dinner 'pancake' integrating cabbage and meat for a delicious meal!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.

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  • In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.

  • Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Nutrition Facts

659 calories; protein 29.3g; carbohydrates 90.7g; fat 19.4g; cholesterol 216.9mg; sodium 1531.1mg. Full Nutrition
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