Steps

1. Peel the lotus root.
   🕒 00:37
2. Thinly slice 8-10 pieces of the 300g lotus root into 5mm thick rounds.
   🕒 00:44
3. Place the thinly sliced lotus root and the remaining lotus root in a bowl and soak in vinegar water for about 5 minutes.
   🕒 00:56
4. Finely shred 150g of cabbage.
   🕒 01:03
5. Grate the remaining lotus root that was soaked in vinegar water.
   🕒 01:12
6. Combine the grated lotus root, 2 eggs, drained 1 can of tuna, 1 tsp dashi powder, and salt and pepper to taste in a bowl and mix well. [This is the key!] The grated lotus root acts as a flour substitute, and when combined with the eggs, it creates a firm batter. The canned tuna adds umami, and the dashi powder enhances the richness.
   🕒 01:25
7. Add the shredded cabbage to the mixed ingredients and stir again.
   🕒 01:39
8. Heat vegetable oil in a frying pan.
   🕒 01:51
9. Arrange the thinly sliced lotus root on the heated pan. [This is the key!] Lining the pan with sliced lotus root creates a beautiful pattern on the surface and also provides a satisfying crispy texture.
   🕒 02:01
10. Spread the mixed batter evenly over the arranged lotus root slices.
    🕒 02:10
11. Cook over medium heat until the bottom is browned and set.
    🕒 02:20
12. Once the bottom is browned and the pancake can move, drizzle the remaining oil in the pan over the batter. [This is the key!] Be careful of splattering oil and to prevent burns when flipping, drizzle the remaining oil from the pan over the top.
    🕒 02:31
13. Cover the pan with a plate and flip the pancake.
    🕒 02:49
14. Gently press with a spatula to shape it into a round.
    🕒 02:55
15. Cover with a lid and steam-fry over low to medium heat for 3 minutes.
    🕒 03:01
16. Once steamed and browned, add sesame oil (or your preferred oil) and cook until the surface is golden brown.
    🕒 03:14
17. Transfer to a cutting board, cut into bite-sized pieces, and arrange on a plate.
    🕒 03:39
18. Serve with your favorite sauce, mayonnaise, ponzu, or a versatile soy sauce, if desired.
    🕒 04:02