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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. While oil is heating over medium high heat, make vegetable mixture. In a large mixing bowl, mix all the vegetables, eggs, flour, soy sauce, bonito and dashi. | 2. When oil is hot drop vegetable mixture into pan flatening it into a small pancake shape. This needs to be no thicker than 1/3 of an inch so that it has time to cook through. Fit as many as you can in your pan without overcrowding or dropping the temperature too much. Once browned on one side, flip and brown the other side. Remove to drain on a paper towel. | 3. For the sauce, mix the mayo, ketchup and worcestershire sauce together and then drizzle over the hot pancakes. Top with the dried seaweed and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green cabbage	2 1/2	cups	chopped	-	-	-	-
mushroom	1	cup	chopped	-	-	-	-
scallion	1		chopped	32.0	7.34	1.83	0.19
egg	2		beaten	143.0	0.72	12.56	9.51
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
bonito flake	3	tablespoons		-	-	-	-
dashi	1	tablespoon		-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
ketchup	1/4	cup		-	-	-	-
mayonnaise	1/4	cup		209.38	0.0	0.2146	23.2
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
flake			seaweed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.