Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cabbage
- 1 Cup(s) flour
- 2 Tablespoon(s) soya flour
- 1 medium, ground potato
- 1 Cup(s) water
- 4 Tablespoon(s) ketchup
- 4 Tablespoon(s) soy sauce
- =
Directions
Mix ketchup and soy sauce 1 part each, add some sesame or hot sauce if you like.
The ideal consistancy should be similar to French crapes batter.
If you could find a Japanese potato called "nagaimo" (long and hairy) use about 4inch long. This is the most preferred potato.
The batter is better with potato but this can be also omitted, just adjust water.
1. Wash cabbage, shred it small and thin, if you use a machine, do not cut it too small.
2. In a bowl, mix dry ingredients, and add cabbage and potato. Mix well, and then add water until the batter is evenly mixed. If the batter is thick like pancake mixture, add some water.
3. Add any of the optional ingredients
4. Heat a fry pan at medium high with some oil, about 1 tbsp per sheet.
5. Spread the mix (3) like making pancake.
6. Wait until the surface becomes dry and then turn over, or until brown.
7. Fry the other side. (remember, you only turn once)
8. Spread the sauce & some mayonaise, sprinkle some green seaweed powder. Eat while it is hot.