Simply mix cabbage, rice cakes, and cheese, then pan-fry! This recipe is packed with vegetables, incredibly filling, and costs only about 100 yen. The chewy texture of the rice cakes combined with gooey melted cheese makes for an irresistible, easy, and wallet-friendly dish.
Ingredients
Main Ingredients (2 servings)
- Cabbage 150g
- Rice Cakes 2 pieces
- Mixed Cheese 50g
- Cake Flour 2 tbsp
- Egg 1
Seasonings
- Dashi Powder 1 tsp
- Vegetable Oil (for cooking)
Steps
- Roughly chop 150g of cabbage into 1cm wide pieces.
- Cut 2 rice cakes into 8 pieces each and place them in a bowl with the chopped cabbage.
- Add 50g of mixed cheese, 1 tsp of dashi powder, and 2 tbsp of cake flour to the bowl.
- Shake the bowl to mix the ingredients, ensuring everything is lightly coated with flour.
- Add 1 beaten egg and mix thoroughly until the egg is evenly distributed. (Key Tip!) Mix well so the batter solidifies when cooked.
- Heat vegetable oil in a frying pan over medium heat.
- Spread the mixed ingredients evenly in the heated frying pan.
- Once the bottom is browned and the mixture is firm enough to move, carefully transfer it to a plate.
- Place the plate on top of the frying pan and flip the mixture back into the pan, shaping it into a round cake. (Key Tip!) If there's no oil left in the pan, drizzle a little more over the top.
- Cover the pan and steam-fry over low heat for 3 minutes. (Key Tip!) Steaming ensures the rice cakes cook through and become soft.
- Remove the lid and pan-fry over medium heat until the bottom is browned.
- Once the other side is also browned, it's done.
- Cut into bite-sized pieces and serve on a plate. Drizzle with your favorite condiments. (Key Tip!) Okonomiyaki sauce, mayonnaise, or ponzu are recommended. Since it's seasoned only with dashi powder, it's also delicious on its own with the natural sweetness of the cabbage.
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