Supreme Cabbage Cakes: Easy & Delicious!

Name: Supreme Cabbage Cakes: Easy & Delicious!
Cuisine: Japanese
Ingredients: 100g Cabbage; 2 Eggs; 2-3 slices Ham; 1 handful Tenkasu (Tempura Scraps); 10g Beni Shoga (Red Pickled Ginger); 2 tbsp Cake Flour; 2 tsp Potato Starch; 3 tbsp Water; 1 tsp Shirodashi (White Dashi); To taste Katsuobushi (Bonito flakes); 1 1/2 tbsp Worcestershire Sauce; 1/2 tbsp Ketchup; To taste Mayonnaise

Original video byRyuji's Buzz Recipe

"This quick and easy Cabbage Cake recipe is a delightful cross between an Okonomiyaki and a comforting home snack. Packed with cabbage and savory flavors, it's perfect for a light meal or a satisfying treat. Enjoy the fluffy texture and umami-rich taste that will bring joy to both kids and adults alike!"

Snack

🥬Ingredients

Cabbage100g
Eggs2
Ham2-3 slices
Tenkasu (Tempura Scraps)1 handful
If unavailable, use crushed crackers for a similar crispy texture.
Beni Shoga (Red Pickled Ginger)10g
Cake Flour2 tbsp
Potato Starch2 tsp
Water3 tbsp
Shirodashi (White Dashi)1 tsp
If unavailable, use regular dashi stock with a pinch of salt.
Katsuobushi (Bonito flakes)To taste
Worcestershire Sauce1 1/2 tbsp
Ketchup1/2 tbsp
MayonnaiseTo taste

📝Instructions

First, slice the cabbage into thin strips. Don't worry about perfection; even roughly chopped cabbage will work wonderfully. Aim for about 100g.

Now, finely chop the beni shoga (red pickled ginger).

🍵

Cultural Note

Beni Shoga: Tangy, salty, slightly spicy pickled ginger. A classic Japanese condiment

In a bowl, prepare the batter by combining 2 teaspoons of potato starch. This will give it a lovely, slightly crisp texture.

Add 2 tablespoons of all-purpose flour to the mix. This will add a slightly chewy texture, almost like Hiroshima-style okonomiyaki.

Pour in 3 tablespoons of water.

Add 1 teaspoon of shirodashi to the batter. This infuses a delicate, savory flavor that enhances the overall taste. If you don't have shirodashi, regular dashi will work just fine.

💡

CHEF'S WISDOM

Shirodashi provides umami, salt, and subtle sweetness, adding depth to the base flavor of the cake.

🍵

Cultural Note

Shirodashi: Concentrated liquid seasoning made from kombu and katsuobushi.

Thoroughly combine all the ingredients until you get a thin, crepe-like batter.

Heat a frying pan over medium heat and lightly grease it with a bit of oil.

Pour the batter into the heated pan. Use a rubber spatula to spread it out evenly. Don't worry if it looks a little rustic; it all adds to the charm.

Distribute the chopped cabbage evenly over the batter.

Add ham for a savory note.

💡

CHEF'S WISDOM

Ham introduces both umami and a satisfying meaty texture.

Gently crack the eggs on top and lightly crush them to spread the yolk before they cook.

💡

CHEF'S WISDOM

Crushing the yolks helps create a more cohesive structure when you flip the cake, ensuring even distribution.

Sprinkle a handful of katsuobushi (bonito flakes) over the top, followed by a generous amount of tenkasu (tempura scraps).

Carefully loosen the edges of the cake with a spatula. Once it moves freely, it's time to flip it over!

Using a spatula, gently flip the cake. Alternatively, for a quicker method, slide the cake to the edge of the pan, then swiftly flip it over with a wrist motion.

Continue cooking over medium heat, pressing down gently to ensure the cabbage cooks evenly. This should take several minutes.

Flip the cake again to cook the other side until the eggs are set and the surface is nicely browned.

Once both sides are cooked, fold the cake in half right in the pan.

Transfer the folded cake to a plate. Folding is optional, but it makes it easier to handle and serve, dear.

To make a quick okonomiyaki sauce, mix 1 1/2 tablespoons of Worcestershire sauce with 1/2 tablespoon of ketchup.

Spread the homemade sauce generously over the cake.

Drizzle mayonnaise over the top.

Sprinkle generously with more katsuobushi (bonito flakes).