Tuna Cabbage Pancakes
Delicious Tuna Cabbage Pancakes You Can Make with What You Have (Easier than Okonomiyaki!)
Today, I’m sharing a fantastic cabbage recipe that’s perfect for using up ingredients in your fridge. I’ve featured cabbage pancakes on my blog before, and this version is a consistent hit with kids – they never seem to get tired of it! It’s quite similar to how you make Okonomiyaki, making it an ideal snack to enjoy with a cold beer. Let’s make these crispy on the outside, tender on the inside, and utterly delicious tuna cabbage pancakes together!
Main Ingredients
- 4 eggs
- 1/4 head of cabbage (about 200g)
- 1/2 cup all-purpose flour for batter (about 60g)
- 1 can of tuna (150g)
- 1/2 onion (about 80g)
- Cooking oil, as needed
Optional Toppings
- Ketchup or Teriyaki Sauce
- Mayonnaise
- Bonito Flakes (optional)
- Ketchup or Teriyaki Sauce
- Mayonnaise
- Bonito Flakes (optional)
Cooking Instructions
Step 1
First, thinly shred the cabbage. If you’re not comfortable with knife skills, you can use a vegetable peeler to shave the cabbage thinly. Cabbage shredded this finely is also excellent in salads, as its crisp texture encourages you to eat more than usual, reminiscent of the cabbage salad served with tonkatsu!
Step 2
Thinly slice the onion, similar to the cabbage. Drain the oil completely from the canned tuna. Instead of tuna, feel free to use any ingredients you have on hand, such as bacon, sausages, squid, or shrimp. This recipe is all about using up what’s in your fridge!
Step 3
In a large bowl, combine the shredded cabbage and onion, drained tuna, 4 eggs, and 1/2 cup of all-purpose flour. Mix everything well until there are no lumps. If the batter seems too thick, you can add a tiny bit of water.
Step 4
Preheat a pan over medium heat and add a generous amount of cooking oil. Ladle about two dippers of the cabbage batter onto the hot pan, spreading it into a round, relatively thick pancake. Making them a bit thicker than regular pancakes helps achieve a texture similar to Okonomiyaki, ensuring they are moist inside. Listen to the sizzle and enjoy the savory aroma of tuna filling the air.
Step 5
Once the edges of the pancake start to turn golden brown and cooked, carefully flip it using a spatula. After flipping, gently press down on the pancake with the spatula. This pressing action helps the heat penetrate the thicker pancake, ensuring it cooks evenly all the way through. Now, reduce the heat to very low, cover the pan with a lid, and let it cook for an additional 4-5 minutes. Covering the pan helps the heat distribute evenly and cook the inside thoroughly.
Step 6
Finally, it’s time to add the toppings! Spread about 1 tablespoon of mayonnaise evenly over the cooked cabbage pancake. Then, drizzle with ketchup or teriyaki sauce in a zigzag pattern, according to your preference. Kids might prefer ketchup, while adults might enjoy teriyaki sauce. Using tonkatsu sauce, which is both sweet and savory, is also a great alternative to teriyaki. The combination of mayonnaise and teriyaki sauce will elevate the flavor to the next level! If you want to get creative with your sauce presentation, try using a baby food dispenser for a prettier look.
