1. In a non-stick skillet, saute the cabbage mix. Allow to cool to room temperature before adding to the batter. 2. Mix flour, dashi, sake, soy sauce, and eggs together in a large bowl until smooth, although a few small lumps are fine. 3. To the batter, add the cooled cabbage mixture, ham and the green onions. Mix well. 4. Using the same non-stick skillet that you used to cook the cabbage, heat over medium, a small amount of oil or spray with cooking spray. 5. Drop the batter by tablespoonfuls into the pan. Cook until golden on each side. 6. Serve hot, room temperature, or cold with Kewpie mayonnaise and Bull-Dog tonkatsu sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
