Japanese Cabbage Pancakes

Crispy savory Japanese pancakes with bacon and onions. Topped with sriracha mayonnaise and hoisin sauce.

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I was recently introduced to these pancakes and I fell in love! They are a great way to use up leftover cabbage and make something yummy. You can top them with all kinds of proteins such as shrimp, chicken or even fried eggs. Cabbage pancakes are also quick to make so they are a great weekday meal.

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What ingredients do you need for Japanese cabbage pancakes?

• Cabbage
• Red Onion
• Green Onions
• Bacon
• Corn Starch
• Flour
• Eggs
• Sesame Oil
• Cilantro
• Maldon Sea Salt
• Pepper
• Hot Sauce
• Vegetable Oil
• Mayonnaise
• Sriracha
• Garlic
• Lime
• Hoisin Sauce

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The Recipe

Japanese Cabbage Pancakes: Place shredded cabbage, garlic, green onions, cooked chopped bacon, and red onions in a large bowl. In a separate bowl mix starch, flour, eggs, water, sesame oil, hot sauce and half of the cilantro together. Pour slurry over cabbage and mix thoroughly. Season with salt and pepper. Let this sit for 1/2 an hour for the cabbage to wilt into the slurry.

Heat an omelet pan on the stove with 1/4 inch of vegetable oil and a teaspoon of bacon fat if you saved it. When hot, fill halfway with batter and turn heat to medium. Stir around the edges and then pat down until it forms a patty shape. When brown and crispy on the bottom flip over. Continue cooking until cooked through and crispy. Continue filling the pan until all batter is used. Add more oil and bacon fat as needed.  When coming out of the pan sprinkle with flake sea salt. Serve pancakes with spicy sriracha mayonnaise, hoisin sauce, and chopped cilantro.

Sriracha Mayonnaise: Mix all ingredients. Taste for seasoning and pour into a squeeze bottle if you have one.

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Recipe Tips:

• If you want to make these more special, you can make them small and add chopped shrimp or crab for an amazing appetizer.
• You can also add shredded carrots or red cabbage to make them more colorful and tasty.

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Make Ahead:

• These pancakes are best eaten fresh, but you can make the batter up-to 24 hours ahead. Store this in the refrigerator.

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Storing tips:

• Store any leftovers in an airtight container for up to 4 days in the refrigerator.

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