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Cabbage pancakes with pork

Ingredients for 4 portions

  • 125 g Wheat flour
  • 250 ml Fish stock dashi (or bullion)
  • 1 pc Egg
  • 100 g Pointy cabbage (or greens)
  • 1 pc Spring onion
  • 100 g Thin slices of pork neck (or belly)
  • 3-4 pcs Chives
  • a bit Mustard
  • a bit Kikkoman Teriyaki BBQ-Sauce with Honey
  • a bit Mayonnaise
  • 2 tbsp Salad oil

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.


Cut cabbage and spring onion into pieces of 2-3cm, chop chives finely and slice pork into slices of 3-4 cm length. Mix fish stock, egg white and flour in a bowl. Add chopped cabbage and spring onion and mix well again.

Preheat oil on the frying pan and form small pancakes, fry on medium heat. Put slices of pork on each pancake and sprinkle meat with salt and pepper. Turn pancakes and fry the side with meat. Turn again and fry until golden and done.

Garnish with mayonnaise, mustard and Kikkoman Teriyaki BBQ-Sauce with Honey, sprinkle with chopped chives, katsuobushi and marinated pink ging.