2 cups of wheat flour
4 whole eggs
1/2 envelope of fish-based seasoning (dried)
1/2 cup of glutamate monosodium
1/2 cup of sake (dry)
1/2 tablespoon of ginger preserve
2/3 cup of water
1 teaspoon of active dry yeast
1 tablespoon of oil
Medium-sized cabbage, cut into strips
500g of thinly sliced pork, cut into strips
For the sauce
1 bottle of Tonkatsu sauce
1 small bottle (250g) of mayonnaise
1 small bottle (250g) of ketchup
Aonori nori flakes, katsuobushi dried fish flakes, and ginger preserve for garnish
2 cups of wheat flour
4 whole eggs
1/2 envelope of fish-based seasoning (dried)
1/2 cup of glutamate monosodium
1/2 cup of sake (dry)
1/2 tablespoon of ginger preserve
2/3 cup of water
1 teaspoon of active dry yeast
1 tablespoon of oil
Medium-sized cabbage, cut into strips
500g of thinly sliced pork, cut into strips
For the sauce
1 bottle of Tonkatsu sauce
1 small bottle (250g) of mayonnaise
1 small bottle (250g) of ketchup
Aonori nori flakes, katsuobushi dried fish flakes, and ginger preserve for garnish
In a bowl, mix all the ingredients except for the cabbage and pork
Add the cabbage and set aside
In a non-stick pan, greased with oil and heated, pour in a portion of the batter and spread it by rotating the pan
Fry both sides until golden brown
Repeat the process with the remaining batter
Set aside the pancakes
In the same pan, greased with oil, fry the pork pieces for 5 minutes or until cooked
Prepare the sauce
In a bowl, mix all the ingredients
Arrange the pancakes on plates, top with sliced pork and drizzle with the sauce
Garnish with Aonori nori flakes, katsuobushi dried fish flakes, and ginger preserve
