• Author: Meagan


Savory Japanese pancakes.  We’ve had them for dinner, we’ve enjoyed them as appetizers, and we love, love, love these things!  I found this gem in volume 2 of ‘The Food52 Cookbook’ – enjoy!





1 c. mayonnaise AND 1/4 c. soy sauce AND 1 T. + Sriracha


10 eggs

2 t. EACH soy sauce, sesame oil AND sea salt

2/3 c. flour

4 c. finely shredded cabbage OR 1 bag (397 g/14 oz) coleslaw mix

8 to 10 green onions, trimmed and finely chopped

2 c. small cooked shrimp OR larger ones, chopped

canola oil for cooking

toasted sesame seeds and/or bonito flakes for serving


Whisk together the 3 sauce ingredients in a small bowl then cover the bowl and refrigerate it until you need it.  In a large bowl, whisk together the eggs, soy sauce, sesame oil and salt.  Gradually whisk in the flour to avoid lumps, then fold in the cabbage, green onions and shrimp.

Warm some canola oil in your favorite skillet and make your pancakes.  Spoon similar-sized amounts into the pan and cook about 3 minutes per side until your pancakes are a lovely brown and cooked through.  Keep them warm in a 200 degree oven if you think they’ll last that long, serve them up on a platter and garnish as you wish, and definitely make sure everyone gets lots of the sauce.

  • Category: Appetizers, Shrimp, Pancakes


From Meagan's Kitchen

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.