Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan




8 shrimps, 170g bacon slices, 2 eggs, 1/2 green cabbage, 1 stalk of spring onion, 235ml water, some salt, some toasted nori shreds, some dried bonito flakes, 4T oil.

(1) some lemon juice, some salt, some ground black pepper.
(2) 1 cup of all-purpose flour, 1/2tsp baking powder, some salt.


1. Discard heads and tails of shrimps; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Lift the shrimps up; Pat dry; Marinate in seasoning (1) for 20 minutes.
2. Discard the wilted leaves of green cabbage; Cut off the bottom; Soak in water for 15 minutes; Lift the leaves up; Rinse; Drain; Shred.
3. Rinse scallion; Drain; Cut off both ends; Chop finely.
4. Pre-heat an oven to 135 degree celcius.
5. Rinse bacon slices in running water briefly; Pat dry.
6. Heat a non-stick skillet over a high heat; Pan-fry each side of the bacon slices over a high heat for 2 minutes; Turn off the heat; Lift the bacon slices up; Drain on the kitchen paper; Cut each into 4 slices.
7. Blanch the shrimps from the step 1 in boiling water for 3 minutes; Lift the shrimps up; Drain; Cut into small pieces.
8. Beat eggs.
9. Add seasoning (2) to a big stainless steel mixing bowl; Gradually stir in 235ml water; Mix well; Add the egg mixture; Stir to mix well; Add the cabbage, the scallion and the shrimps; Stir to mix well; Divide into 4 equal portions.
10. Heat a 10-inch non-stick pan over a high heat;
Add 1T oil; Swirl to coat the bottom of the pan evenly; Arrange 5 slices of the bacon in circle (roughly 6 inches in diameter in the center of the pan; Add a portion of the batter from the steep 9 and immediately spread over the circle of the bacon to create a pancake with a ladle; Cook over a high heat till set (without disturbing; about 5 minutes); Flip the pancake over with a spatula; Cook over a medium heat for 5 minutes; Turn off the heat; Transfer the pancake to a baking sheet; Place the pancake in the oven to keep warm till ready to serve (repeat the step 10 till the ingredients are used up).
11. Garnish with some toasted nori shreds and some dried bonito flakes right before serving.