Japanese Cabbage Pancakes Recipe

Name: Japanese Cabbage Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sesame seeds; 8 None medium eggs; 2-3 tbsp dry sherry; 200 g plain flour; 100 g mushrooms, sliced; 1 None onion, finely sliced; 150 g spring onions, trimmed and finely sliced; 500 g Savoy cabbage, trimmed and sliced; 1 tbsp sunflower oil; 1 tbsp teriyaki sauce

Servings: persons

2 tbsp sesame seeds
8 None medium eggs
2-3 tbsp dry sherry
200 g plain flour
100 g mushrooms, sliced
1 None onion, finely sliced
150 g spring onions, trimmed and finely sliced
500 g Savoy cabbage, trimmed and sliced
1 tbsp sunflower oil
1 tbsp teriyaki sauce

1
Toast the sesame seeds in a large nonstick skillet without oil for 2-3 mins until golden, stirring. Remove and set aside.
2
Beat the eggs in a large bowl. Season with salt and pepper, then stir in the sherry and sift in the flour. Using your hands, mix in the mushrooms, onion, scallions and cabbage.
3
Heat 1 tbsp oil in the same skillet over medium heat. Add one-quarter of the cabbage mixture and gently press down to create a thick pancake. Cook for 4-5 mins, then carefully flip and cook the other side for 3-4 mins. Remove to a plate; cover to keep warm. Repeat with the rest of the mixture, adding more oil as needed. Divide among four serving plates, sprinkle with the sesame seeds and drizzle with the teriyaki sauce.

563

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp sesame seeds, 8 None medium eggs, 2-3 tbsp dry sherry, 200 g plain flour, and more.

Yes, Japanese Cabbage Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Japanese Cabbage Pancakes

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