Steps

1. Separate 150g of spring cabbage into leaves and core.
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2. Thinly slice the spring cabbage leaves into 1cm wide strips.
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3. Thinly slice the spring cabbage core so it cooks easily.
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4. Place the sliced cabbage in a plastic bag, add 1 tbsp all-purpose flour, close the bag, and shake to coat the cabbage evenly.
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5. In a bowl, combine 1 tbsp mayonnaise and 7 tbsp water. Gradually add water while mixing to dissolve.
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6. To the same bowl, add 4 tbsp all-purpose flour, 3 tbsp potato starch, a pinch of salt, and a pinch of pepper. Mix well to create the batter.
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7. Add the flour-coated cabbage to the batter bowl and mix thoroughly until everything is coated.
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8. Heat oil in a frying pan to a depth of about 3-5mm over medium heat.
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9. Once the oil is hot, scoop the mixed cabbage onto a ladle, shape it into a round form, and gently slide it into the frying pan to fry. (Key Tip!) If the cabbage scatters, use chopsticks to shape it as it cooks for a neater finish. Using a ladle helps keep the ingredients together for a beautiful result.
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10. Once the bottom is firm, flip and cook the other side until golden brown. (Key Tip!) Since moisture can easily release, use slightly higher heat and fry quickly while being careful not to burn it.
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11. Once both sides of the coating are firm and colored, remove and drain excess oil.
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12. Cook the remaining ingredients in the same way.
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13. Once drained of oil, arrange on a plate. (Key Tip!) Cutting the cabbage into thicker pieces retains moisture, preventing it from becoming soggy. Adding mayonnaise to the batter results in a crispier texture. Serve with salt or other seasonings as desired. You can also place it over rice with a sweet soy sauce for a tempura-bowl style, or use it as a topping for soups.
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