This dish might be a bit tricky to pronounce, but don’t let that be the reason you don’t try it. A Japanese dish that is wildly delicious. A green cabbage and egg pancake (think frittata) that can be filled with anything! I used shrimp and bacon, but this is a very flexible dish that allows you to use whatever you have on hand.

Crispy, fatty, crunchy. You want this. You want this badly.


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Prep Time 30 minutes
Ready in 40 minutes
Servings 2 large pancakes


  • ½ large green cabbage, finely shredded
  • 4 green onions, sliced. White parts will go in the mix, while the greens are used for garnish.
  • 1⅓ cups flour
  • 5 cooked shrimp, chopped
  • 4 eggs
  • ½ cup water
  • ½ tsp sugar
  • ½ tsp salt
  • 3 strips smoked bacon
  • 2 tbsp oil for frying
  • 2 tbsp Kewpie mayo
  • ½ cup bean sprouts
  • ¼ cup bonito flakes


  • To make the batter: In a bowl, mix together cabbage, green onion whites, flour, salt, sugar, water, eggs, and shrimp.
  • Heat a large frypan over medium heat and drop in half the batter. Push batter down to make it flat and circular. If using, you can lay the bacon strips down on the top of the pancake. It will cook when flipped.
  • Continue to cook until the bottom is golden and crispy; about 6 minutes. Once crispy, flip the pancake. The best way to do this is to slide the pancake out of the pan onto a plate (crispy side down) and then flip the pan upside down, push plate onto pan and flip everything over. Fry on second side for another 5 minutes or until crispy.
  • Remove from pan and smear top with kewpie mayo, sprinkle with green onions, bean sprouts, and bonito flakes. DEVOUR!
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