Steps

1. In a small bowl, dissolve 1.5 tbsp water, 1.5 tsp Salt-Reduced Hondashi (Dashi Granules), and 1 tsp Potato Starch thoroughly.
   🕒 01:41
2. Add 5 tbsp Medium Sauce and 1 tbsp Honey to [A] and mix well until there are no lumps.
   🕒 02:56
3. Microwave for 1 minute 30 seconds without covering to thicken.
   🕒 03:32
4. After microwaving, whisk vigorously while hot. [This is the key!] The sauce thickens as it cools, preventing it from being too absorbed into the batter and resulting in a delicious finish.
   🕒 04:11
5. Lightly cover with plastic wrap to prevent contamination and set aside.
   🕒 04:28
6. In a separate bowl, dissolve 150ml cold water, 2 tsp Salt-Reduced Hondashi (Dashi Granules), and 2 tsp Light Soy Sauce.
   🕒 04:44
7. Add 100g flour all at once to [B] and whisk well until no lumps remain. [This is the key!] Using cold water for the batter and preventing the cabbage from releasing too much moisture creates a fluffy and light texture.
   🕒 05:31
8. Set the mixed batter aside.
   🕒 06:24
9. Prepare two bowls.
   🕒 06:29
10. Divide the cabbage into 150g portions and place each portion into a bowl.
    🕒 06:31
11. Coarsely chop the cabbage in each bowl with a knife. [This is the key!] Chopping coarsely with a knife prevents the cut surfaces from being crushed, which can release moisture, and results in a more delicious outcome.
    🕒 07:44
12. Finely chop the pickled ginger and divide it equally between the bowls.
    🕒 11:56
13. Add 20g Tenkasu (Tempura Scraps) and 1 egg to each bowl.
    🕒 12:30
14. Cut the pork belly into bite-sized pieces (approx. 40g, 2-3 slices) and separate them to prevent them from sticking together.
    🕒 13:30
15. Heat a frying pan over low heat and lightly coat with vegetable oil (to taste).
    🕒 14:53
16. Add 130g (half) of the prepared batter to the bowl containing the cabbage mixture (for one serving).
    🕒 15:24
17. Gently mix to ensure the flour coats all the ingredients without crushing them.
    🕒 15:48
18. Immediately pour the mixed batter into the heated frying pan. [This is the key!] Cooking immediately after mixing prevents the cabbage from releasing too much moisture, resulting in a fluffy and light texture.
    🕒 16:12
19. Lightly tap with the tip of a spatula to release air and shape it to create thickness. Do not press down firmly.
    🕒 16:28
20. Cover and steam-fry over low heat for 3 minutes.
    🕒 17:02
21. After steaming, arrange the separated pork belly slices evenly on the surface, not overlapping, and sprinkle with salt (to taste).
    🕒 17:41
22. Lightly press down to help the pork belly adhere to the ingredients, then flip.
    🕒 18:14
23. Add a small amount of vegetable oil around the edges to help the pork fat render out.
    🕒 18:30
24. Lightly press the entire pancake to remove excess air and flatten it.
    🕒 18:44
25. Cover and steam-fry for 3 minutes. [This is the key!] Covering when cooking at home makes it easier to flip and ensures the inside cooks through evenly.
    🕒 19:05
26. After 3 minutes, flip again and cook for another 1 to 1.5 minutes, allowing the pork's umami to meld into the surface of the pancake.
    🕒 19:55
27. Flip one more time and reduce the heat to very low (simmer).
    🕒 20:31
28. Generously spread the prepared special sauce and sprinkle with Aonori (Dried Green Seaweed) (to taste).
    🕒 20:56
29. Before cooking the second pancake, lightly wipe any burnt bits from the frying pan with a paper towel.
    🕒 22:11
30. Add vegetable oil (to taste) to the frying pan, heat over low heat, and cook the second pancake following the same steps from step 16 to step 28.
    🕒 22:17