Japanese style pancake is filled with vegetables, meat, and seafood. It is filling, even though it is only a pancake.
1 cup flour, sifted
1 cup dashi
1/2 tsp salt
2 tbsp potato starch
2 1/2 oz pork, cut into strips
1 cup squid tentacles, cut into small pieces
3 1/2 oz cabbage, shredded
1/4 cup green onion, thinly sliced
2 tbsp pickled red ginger, minced (beni shoga)
To the flour, add dashi, salt and starch and stir into a batter. Divide the batter and add equal portions meat and squid to each batter. Then,add the egg and stir lightly
On a hot skillet, or teppan (a flat electri skillet often for use at the dinner table), grease the surface and turn the heat to low. Pour one bowl of batter onto the skillet, spreading it out 5 inches across. When the bottom is white and firm, with a spots of golden yellow, flip it over and press it with a spatula. You can also tell if the bottom is cooked when the edges are dry.
When the other side is cooked, serve and cook the other bowl of batter. You can top it with tonkatsu sauce. A quick tonkatsu sauce is simply ketchup and worcestershire sauce, with a splash of mirin mixed together. The consistency should be a little thick, so the ketchup should be more than the worcestershire. Also, some shreds of nori and bonito flakes can also be sprinkled on top.