Steps

1. Thaw 100g of frozen seafood mix by soaking it in water.
   🕒 00:56
2. In a bowl, mix 2 tsp Soy Sauce, 2 tsp Vinegar, 2 tsp Sugar, 1/2 tsp Toasted Sesame Seeds, and Ichimi Togarashi (Chili powder) to taste to create the sweet and sour dipping sauce.
   🕒 01:01
3. Trim the roots of 100g of Komatsuna (approx. 1/2 bunch) and cut into 3cm pieces.
   🕒 01:17
4. Peel and thinly slice 50g of Onion (approx. 1/4).
   🕒 01:22
5. Cut 2 sticks of Chikuwa (fish cake) in half lengthwise, then diagonally into thin strips.
   🕒 01:27
6. In a separate bowl, whisk 1 Egg and mix with 5 tbsp Water.
   🕒 01:48
7. Add 6 tbsp Cake flour, 4 tbsp Potato Starch, and 1 tsp Chicken Bouillon Powder to the egg mixture and mix well until there are no lumps. The potato starch helps achieve a crispy exterior.
   🕒 01:59
8. Add the cut komatsuna, onion, chikuwa, and drained seafood mix to the egg mixture bowl and mix well until the batter coats everything evenly.
   🕒 02:09
9. Heat 1 tbsp Sesame Oil in a frying pan over medium heat. Using sesame oil adds flavor throughout.
   🕒 02:31
10. Once the pan is hot, pour the batter into the pan, forming a flat circle about 24cm in diameter. Use a spatula to press it down and shape it.
    🕒 02:43
11. Grill until golden brown.
    🕒 03:04
12. Once browned, carefully transfer the pancake to a plate.
    🕒 03:15
13. Drizzle any remaining oil in the pan over the pancake on the plate.
    🕒 03:20
14. Cover the pan with the plate, flip the pancake onto the plate, and slide it back into the pan. Reshape if necessary.
    🕒 03:29
15. Cover with a lid and steam-grill over medium heat for 3 minutes. This allows the vegetables and seafood to cook through.
    🕒 03:44
16. Once steamed, cut into bite-sized pieces, arrange on a plate, and serve with the prepared sweet and sour sauce or ponzu sauce.
    🕒 04:02