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5 from 2 reviews



Basic Batter:

  • 2 tbsp + 1 tsp pastry flour (20-25g // sub all purpose flour or rice flour if needed)
  • 1 tsp kombu dashi granules (3g)
  • 1.52 tbsp Bull Dog Vegetable & Fruit Tonkatsu Sauce (or any Japanese worcestershire sauce)
  • 1 cup water (250ml)
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 of medium cabbage, finely chopped (200g)
  • 2 tbsp agedama (tempura scraps) (15g)

Optional add-ins:

  • A (cook with cabbage): bean sprouts, other vegetables that take longer to cook, konnyaku, mochi
  • B (add with batter): natto, corn, vegan mentaiko, vegan kimchi


  • Scallions
  • Aonori
  • Nori
  • Cheese
  • Shoga
  • Vegetable baby star ramen or any ramen snack


  1. In to a medium sized bowl dissolve the kombu dashi granules into the water. Then add the tonkatsu sauce, flour, salt and pepper and stir well. Then add the cabbage, adegama and add-ins in section A. Mix it together.
  2. Scoop out the cabbage and add ins and cook on the griddle until cabbage is softened. Make a donut shape and then slowly pour in remaining batter along with any add-ins from ‘B’. When it starts to cook, mix it all together.
  3. When colour changed and 80% done, spread it flat and then sprinkle with toppings of choice.
  4. Once it’s thickened to your liking, use a scraper (or spoon) and enjoy! Press the scraper down to achieve a crispy bottom.


  • Helpful Equipment: griddle, iron plate
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).