2 Serves
35 Mins
49 g
65 g
41 g
In a large mixing bowl, whisk together the flour, dashi, and eggs until a smooth batter forms.
Ingredients, vitamins, and health benefits
Flour
Egg
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin K
107 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
139 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
1048 mg / 4,700 mgSodium
3026 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
18 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Fold the shredded cabbage into the batter mixture until evenly coated.
Heat vegetable oil in a frying pan over medium heat.
Pour the batter into the frying pan, shaping it into a round pancake, and top with slices of bacon or pork belly.
Flip the pancake carefully using a spatula and cook until golden brown and cooked through, then season with salt and pepper before serving.
Dashi
Cabbage
Vegetable Oil
Bacon or Pork Belly
Salt
Salt And Pepper
Vitamin A
14 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
107 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
139 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
1048 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
18 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
12
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Japanese
JapaneseZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
69 µg / 55 µgAlcohol
0 g