These exquisite cabbage and cucumber pancakes are packed with seasonal vegetables, offering a delightfully fluffy and creamy texture. They're incredibly easy to make – just mix and pan-fry! Even without meat, tofu and eggs make them filling. They're also budget-friendly and the crunchy vegetables add a fun textural element.
Ingredients
Main Ingredients (8 pancakes)
- Cabbage 100g
- Cucumber 1 pc (100g)
- Imitation Crab Sticks 4 pcs
- Firm Tofu 1/2 block (150g)
- Egg 1 pc
- All-Purpose Flour 5 tbsp
Seasonings
- Salt 1/4 tsp
- Dashi Granules 1 tsp
- Sesame Oil 1 tsp
- Salt & Pepper (to taste)
- Vegetable Oil
Steps
- Finely shred 100g of cabbage.
- Trim both ends of 1 cucumber (100g), slice into large rounds, then shred.
- Sprinkle 1/4 tsp salt onto the shredded cabbage and cucumber, mix, and let sit for 10 minutes. This key step enhances the crisp and crunchy texture.
- Prepare 1/2 block (150g) of firm tofu without draining.
- In a bowl, combine 1/2 block (150g) of firm tofu, 1 egg, 1 tsp dashi granules, 1 tsp sesame oil, and salt and pepper to taste.
- Whisk to break down the tofu, mixing until it forms a paste.
- Add 5 tbsp all-purpose flour to the tofu paste and mix well.
- Cut 4 imitation crab sticks into roughly 4 equal lengths, shred them, add to the batter, and mix. Adding imitation crab sticks enhances the color and flavor.
- Squeeze out any excess water from the salted cabbage and cucumber, then add to the batter.
- Mix everything evenly.
- Heat vegetable oil in a frying pan over medium heat.
- Spoon about 1 heaping tablespoon of the batter into the pan, forming round shapes as you place them.
- Cook for about 3 minutes until the bottom is browned, then flip.
- Cover with a lid and steam-fry over medium heat for 2 minutes.
- Once both sides are golden brown, remove from heat and transfer to a plate. The creamy texture of the tofu and the fluffy texture of the egg combine to create the signature fluffy and creamy finish.
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