They can be vegetarian or with shrimp and are very tasty. They are easy and quick to make. Try for something new, or simply a new way to eat vegetables. This recipe is adapted from a recipe from Kitchen Vignettes.

Good for a light main dish, a side dish, or an Asian style dinner.

Difficulty: Beginner Prep time 10 mins Cook time 20 mins Total time 30 mins
Servings: 4



  1. Make sure you have everything
  2. Vegetables

    Shred/grate and dice your vegetables and ginger if necessary. Put them all in a large bowl. Mix well.

    You can vary the vegetables. It is preferred to have 5-6 cups of cabbage as a base and a total of 8 cups of vegetables. You can use carrots, radishes, scallions, daikon radishes, zucchini, etc.
  3. Mixture

    Mix the water, salt, soy sauce, and eggs until it is creamy. Add the cornstarch and flour. Whisk for 30 seconds until creamy. A few lumps are fine.

    This is not a mixture that you can prepare ahead. Only mix when you are ready to cook.
  4. Combine

    Add the mixture to the vegetables and carefully mix with two spoons, forks, or your hands.

  5. Fry

    Heat your skillet with a TBL of oil. Add a portion (20-25 cm in diameter and 1 cm thick) and form it into a round shape. Slightly press down on it. Fry it until it is browned (around 3-4 minutes). Flip and fry for 2 more minutes. Continue the process for the other pancakes, adding a TBL of oil each time.

  6. Serve

    Serve with:

    • Nori sheets in small pieces
    • Diced scallions
    • Siracha or siracha mixed with mayonnaise
    • Sesame seeds
    • Japanese pickled ginger (used for sushi)
    • Miso-mayonnaise: 1 TBL of Miso, 1 1/2 tsp of water, 1/4 cup of mayonnaise-mixed
    • Japonese mayonnaise (traditional)
    • Bonito flakes (traditional)


Shrimp version: Add 1 cup of raw shrimp (cleaned, shelled, dried with a paper towel) to the shredded vegetables. Continue with the rest of the steps.

Makes 4 large pancakes or 5 medium sized pancakes.

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