Somewhere between okonomiyaki and an unfolded omelette, this pancake consists largely of beaten eggs and cabbage with a few other things thrown in for colour and flavour.

Aaron's version involves adding a bit of bacon to the batter and then serving the finished pancaked topped with teriyaki sauce, bonito flakes, and mayo. I didn't have any teriyaki sauce on hand and didn't feel like making it. I also didn't have any bonito flakes. Or bacon. I ended up replacing the bacon with tinned tuna, omitting the bonito flakes, and using hoisin in place of the teriyaki. Quite a few changes from the original recipe for sure, but it still came out delicious! Great for a cheap, easy meal or midnight snack. I served it with egg rice balls, but you could have it on its own in a pinch.

Cabbage Pancake

Adapted from Aaron & Claire

Ingredients

• 70-80g shredded/julienned cabbage
• 20-30g drained canned tuna
• 1 large green onion, sliced on bias
• salt and pepper, to taste
• 2 large eggs
• 1 tsp. oil
• teriyaki or hoisin sauce, to serve
• bonito flakes, to serve (optional)
• mayo, to serve

Directions

1. Combine cabbage, tuna, green onion, salt, pepper, and eggs in a bowl and mix well.
2. Heat oil over medium-low heat.
3. Pour cabbage mixture into pan and cook until underside is golden and pancake holds together reasonably well.
4. Flip and cook until other side is golden and pancake is cooked through.
5. Top with teriyaki or hoisin sauce.
6. Top with bonito flakes (if using).
7. Drizzle with mayo.