Steps

1. Cut the inner leaves of the cabbage and rinse them quickly.
   🕒 01:53
2. Chop the rinsed cabbage into easy-to-eat sizes. (Key Tip!) The leaves are soft, so random cuts are fine.
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3. In a bowl, combine all-purpose flour 5 tbsp, Potato Starch 1 tbsp, soy sauce 1 tsp, sugar 1/2 tsp, and water approx. 5 tbsp. Mix until it reaches a thick, coating consistency. (Key Tip!) Aim for a batter that easily coats the cabbage. No eggs are used.
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4. Heat a sufficient amount of sesame oil in a frying pan.
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5. Coat the tough core parts of the cabbage firmly with the prepared batter.
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6. Place the batter-coated cabbage cores in the frying pan. Press down with chopsticks while cooking to achieve a golden-brown color. (Key Tip!) The cores are arched, so press them firmly to ensure even browning. Using chopsticks helps the batter adhere well.
   🕒 04:12
7. Coat the cabbage leaves with the batter and arrange them in the empty spaces of the frying pan. (Key Tip!) The leaves cook quickly, so you can add them slightly later than the cores. Add more oil as needed.
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8. Once evenly browned, transfer to a plate. (Key Tip!) Cooking until slightly darker than you might expect results in a more delicious flavor.
   🕒 05:14
9. Coat the remaining cabbage with batter. For smaller leaves, combine 2-3 pieces to form a larger pancake and cook.
   🕒 06:11
10. Make the dipping sauce. Mix soy sauce (to taste) and vinegar (to taste) in a bowl. If desired, squeeze in citrus fruit like kabosu or yuzu (to taste).
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11. Serve the freshly cooked cabbage pancakes with the prepared dipping sauce. (Key Tip!) Pressing down while cooking creates more crispy parts and enhances the cabbage's sweetness. Enjoy the varying textures from different parts of the cabbage.
    🕒 07:08