Ingredients
Scale
- 1 immi ramen packet
- 1 tsp hondashi powder
- 2 eggs
- ¾ cup all-purpose flour
- 1½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 cups green cabbage, thinly sliced
- 3 scallions, thinly sliced
- 1 tbsp pickled red ginger, drained and finely chopped
- Vegetable oil
- Toppings: Okonomi sauce, Kewpie mayo, bonito flakes, shredded nori, scallions
Instructions
- Boil a pot of water and cook ramen noodles for 4 minutes. Then, drain and rinse under cold water. Set aside.
- In a large bowl, whisk hondashi with 1 cup water until dissolved. Add eggs and whisk until well combined. Add flour, salt, baking powder and baking soda and whisk until smooth. Fold in ramen noodles, cabbage, scallions and ginger.
- In a large skillet, heat 2 tbsp of oil over medium heat. Add half the batter, spreading mixture into a round pancake about an inch thick. Cook over medium-low until golden brown underneath, about 6 mins.
- Flip pancake and cook until golden brown on the other side, about 6 mins.
- Drizzle with okonomi sauce and Kewpie mayo and top with bonito flakes, nori and more scallions. Enjoy!