Savory Japanese cabbage pancake.





  1. Remove core from cabbage, dice or shred, peel and shred carrot using a cheese grater, slice green onions
  2. In a large bowl combine eggs, water, soy sauce, and sesame oil. Whisk until smooth. Add and whisk flour until it forms a thick smooth batter
  3. Add cabbage, carrots, and green onion to the batter and stir until the vegetables are evenly coated in batter.
  4. Head oil in a skillet over medium heat. Add ¾ cup of vegetable and better mixture and flatten into a pancake about ½" to 1" thick. Cook until golden brown and flip, repeat for other side.
  5. For the topping, mix sriracha and mayo together in a small bowl.