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Welcome Cooking - Japan




50g pork, 12 shrimps, 1T pickled red ginger, 1 stalk of spring onion, 170g green cabbage, 3 eggs, 1 apple, 2T bonito flakes, 2T seaweed and sesame, 2T oil, 2T salt, 1/4 cup of water.

(1) 1 tsp mirin, 1/2 tsp sake, some sesame oil.
(2) some lemon juice, some ground black pepper.
(3) 1/2 cup of Japanese worcestershire sauce, 2T tomato paste, 1T caster sugar.
(4) 1 cup of flour, 1 cup of water.


1. Rinse pork in running water for 6 minutes; Drain; Slice thinly; Marinate in seasoning (1) for 45 minutes;
2. Discard the heads and tails of shrimps; Shell; Devein with toothpicks; Rinse and soak in salty water briefly; Lift the shrimps up and pat dry; Marinate in seasoning (2) for 30 minutes.
3. Cut off the head of green cabbage; Rinse and drain; Shred.
4. Rinse spring onion; Cut off both ends; Cut in halves lengthwise; Cut each half into 4 pieces.
5. Rinse an apple; Grate with a grater.
6. Add seasoning (3) and 2T of the grated apple from the step 5 to a sauce pan; Stir over a low heat till the sugar is dissolved;
Bring to the boil over a medium heat; Cook over a medium heat for 1 minute; Turn to a low heat; Simmer over a low heat for 3 minutes; Turn off the heat; Gradually stir in 1/4 cup of
7. Beat an egg to an egg separator and drain the egg white to a bowl; Beat well.
8. Add seasoning (4) and the egg white to a bowl; Mix well; Divide the batter into 2 medium bowls.
9. Add an half of Japanese pickled ginger, the cabbage, the shrimps, the pork and the spring onion to the medium bowl from the step 8; Make a well in the center; Break an egg into the well; Mix till just blended (repeat the step 9).
10. Heat a non-stick skillet with 1T oil over a medium heat (roughly 45 seconds); Add a bowl of the batter from the step 9; Swirl the skillet to evenly spread the batter on the bottom;
Cook over a low-medium heat for 3 minutes; Flip the pancake over and press all around to flatten; Cook over a low-medium heat for 3 minutes; Flip the pancake over; Cook over a low-medium heat for 1 minute; Flip the pancake over; Cook over a low-medium heat for 1 minute; Slide the pancake into a serving plate (repeat the step 10).
11. Drizzle the pancakes from the step 10 with the tonkatsu sauce from the step 3; Sprinkle with the seaweed and sesame and bonito flakes; Serve hot.