Back to 4 servings batter 1 cup all-purpose flour, or cake flour for a lighter result 0.25 tsp baking powder 0.75 cup dashi stock, cooled; granular instant dashi works 2 tsp Japanese soy sauce 1 tsp mirin 3 large eggs, divided use 1 head green cabbage, finely shredded, about 4 to 5 cups 2 green onions, chopped 0.5 cup tenkasu (tempura flakes), or crushed plain potato chips topping 0.5 lb thinly sliced pork belly, or bacon; omit for vegetarian cooking 2 tbsp neutral cooking oil sauce 2 tbsp ketchup 1 tbsp Worcestershire sauce 1 tbsp oyster sauce 1 tbsp honey 1 tsp Japanese soy sauce topping Japanese mayonnaise (Kewpie), to taste bonito flakes (katsuobushi), to taste aonori (dried green seaweed flakes), to taste
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1 Step 1: Sift the flour and baking powder into a large bowl. Whisk in the cooled dashi, 1 tsp of the soy sauce, the mirin, 1 tsp of the milk-free liquid mix and 1 egg until just combined; do not overmix. Cover and refrigerate for 30 minutes.2 Step 2: Mix the ketchup, Worcestershire, oyster sauce, honey and remaining 1 tsp soy sauce in a small bowl and set aside.3 Step 3: Divide the chilled batter into four portions and fold in the cabbage, green onions and tenkasu evenly. Keep the batter cold until each pancake is cooked.4 Step 4: Heat a 10-inch skillet over medium heat. Brush with oil, then wipe off the excess. Pour one portion into the center and neaten the edges into a round about 1 inch thick.5 Step 5: Lay pork belly slices over the top and cook until the base is golden brown and crisp, about 3 minutes.6 Step 6: Flip, cover, reduce heat to medium-low and cook about 5 minutes more. The pancake is done when a toothpick inserted into the center comes out clean and the pork is cooked through, with no pink and juices running clear; for pork, the center should reach 145°F (63°C).7 Step 7: Flip once more, spread half the sauce over the top, then drizzle with mayonnaise and sprinkle with bonito flakes and aonori. Slide onto a plate and serve immediately.8 Step 8: Repeat with the remaining portions, using the remaining sauce and toppings as desired.getsaucepan.com/r/e849319a-0420-5bf2-92f9-7b332baddf4b
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