Savory Cabbage and Mushroom Pancakes with Pork and

Name: Savory Cabbage and Mushroom Pancakes with Pork and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons all-purpose flour; 2 large eggs, lightly beaten; 4 cups finely shredded green cabbage (1/2 small head); 3 shiitake mushrooms, stems discarded, caps thinly sliced; Salt; 1 tablespoon drained pickled ginger, preferably red, plus more for garnish; 1 tablespoon bonito flakes, plus more for garnish; 1/4 pound pork tenderloin, sliced crosswise and cut into 1/4-inch-thick matchsticks; 1/4 pound small shrimp, shelled and deveined; Freshly ground pepper; 1/4 cup mirin; 2 tablespoons low-sodium soy sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons ketchup; 2 tablespoons vegetable oil; Nori flakes, for garnish; Mayonnaise, for serving

Servings: persons

6 tablespoons all-purpose flour
2 large eggs, lightly beaten
4 cups finely shredded green cabbage (1/2 small head)
3 shiitake mushrooms, stems discarded, caps thinly sliced
Salt
1 tablespoon drained pickled ginger, preferably red, plus more for garnish
1 tablespoon bonito flakes, plus more for garnish
1/4 pound pork tenderloin, sliced crosswise and cut into 1/4-inch-thick matchsticks
1/4 pound small shrimp, shelled and deveined
Freshly ground pepper
1/4 cup mirin
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
2 tablespoons vegetable oil
Nori flakes, for garnish
Mayonnaise, for serving

1
In a large bowl, whisk the flour into the eggs until a smooth batter forms.
2
Add the shredded cabbage, sliced shiitake, 3/4 teaspoon of salt and 1 tablespoon each of the pickled ginger and bonito flakes.
3
Mix until thoroughly combined.
4
In a small bowl, combine the pork and shrimp and season lightly with salt and pepper.
5
In a small saucepan, whisk together the mirin, soy sauce, Worcestershire sauce and ketchup.
6
Bring the sauce just to a boil, then simmer over moderately low heat until thickened slightly, about 5 minutes.
7
Remove the saucepan from the heat.
8
In a 12-inch nonstick skillet, heat the vegetable oil.
9
Stir the pancake mixture.
10
Spoon four 1-cup portions of the pancake mixture into the skillet and flatten each into a 5-inch pancake about 1/2 inch thick.
11
Cook the pancakes over moderate heat until they are golden brown on the bottom, 5 to 7 minutes.
12
If the pancakes brown too quickly, lower the heat slightly.
13
Make a slight indentation in the top of each pancake and top each of them with one-fourth of the pork and shrimp, pressing down slightly.
14
Carefully turn the pancakes over; if necessary, use two spatulas to hold the pancakes together.
15
Cook the pancakes until they are golden brown on the second side and the pork and shrimp are cooked through, about 6 minutes.
16
Transfer the pancakes to a platter, pork and shrimp side up.
17
Brush the pancakes with some of the sauce and top each of them with a little pickled ginger and some bonito and nori flakes.
18
Serve the pancakes hot, with the remaining sauce and mayonnaise on the side.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 6 tablespoons all-purpose flour, 2 large eggs, lightly beaten, 4 cups finely shredded green cabbage (1/2 small head), 3 shiitake mushrooms, stems discarded, caps thinly sliced, and more.

Yes, Savory Cabbage and Mushroom Pancakes with Pork and Shrimp falls under the Seafood 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.

That's it — enjoy your meal!

Savory Cabbage and Mushroom Pancakes with Pork and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions