Ingredients: 50g flour, 1 egg, 100g cabbage, 3g vegetable oil, appropriate amount of salt, 30g water

Seasoning: teriyaki sauce (15g mirin, 10g light soy sauce) , 5g of salad dressing, 4g of bonito flakes, 2g of chopped seaweed

Wait: 1 person

Calories: about 399 calories

Method:

1. Cut the cabbage into shreds, wash and drain and set aside.

2. Take a large bowl, add 50g flour, 1 egg, 30g water, appropriate amount of salt, and stir with a whisk to form a uniform batter.

3. Add shredded cabbage into the batter and mix well.

4. Brush a layer of vegetable oil in the pan (about 3g is enough), add the batter in step 3, and use a spatula to shape it into a cake shape (the thickness of the cake is about 2cm).

5. Fry the vegetable cakes over medium heat until both sides are golden brown, then place them on a plate. (Use a spatula to turn the batter over after one side is set, so that the cake will not spread.)

6. Make teriyaki sauce: Pour 15g mirin and 10g light soy sauce into the pot and cook over low heat. Just until it bubbles. (It can also be made with cooking wine, light soy sauce, and honey, the ratio is 2:1:1)

7. Pour the vegetable cakes with teriyaki sauce and squeeze on the salad dressing.

8. Sprinkle the bonito flowers and chopped seaweed and it’s done.

(After the vegetable pancakes are hot, sprinkle them with bonito flowers and you can see the bonito flowers dancing)