This dish is an easy-made Japanese trandition. Traditionally, this savoury pancake is made from a dough of water, cabbage, flour, egg and dashi - prepared on a hot plate and served with different toppings (depanding on region). I will not give a deep insight to the traditional toppings because I always use leftovers and the traditonally toppings aren´t vegan, not even vegetarian. The different toppings makes the dish very diverse and flexible.

The following recipe transformed this traditional dish to a vegan meal option.

Supplies

- 50g Flour

- 40 ml vegetable stock

- 75g Cabbage

- 30g floury potatoe

- 1 tbsp starch

- 1 tsp soy sauce

+ vegetable oil for frying

Ingredients of choice for the topping, for example:

- 4 mushrooms

- 1 carotte

- 2 spring onions

- 7 Cherry Tomatoes

- zucchini

Step 1: Prepare the Ingredients

- chop the cabbage to very thin pieces.

- grate the potato

Prepare your toppings, e.g.:

- wash and cut the tomatoes into half.

- wash and slice the mushrooms, zucchini and the spring ontions.

- pare the carotte and slice (lengthwise)

Step 2: Make the Dough

Mix all ingredients to a dough.

Step 3: Fry

Heat up some frying oil in two pans. When the oil is hot start with the spring onions and the mushrooms in one pan. Turn frequently. Simultaneous, put the dough in the other pan and form a pancake out of the dough. Reduce the heat in both pans. When the mushrooms and the onions starts to be glassy add the other ingredients. As soon as you can the that the dough starts to be done at the edges of the pancake, turn the pancake. When both sides are brown the pancake is done.