Japanese Fritters

Source: tucsoncsa.org


Adapted by: tucsoncsa.org


The base
  • 1 cup all-purpose flour
  • 1 cup water, stock, or dashi
  • 2 eggs
  • ½ cabbage, shredded (or use bok choi or napa cabbage)
  • 1 tablespoon olive oil
  • Optional: Add 2-3 cups of a combination of two or more of the following: chopped green onions, bacon, ham, thin slices of pork or beef (pre-cooked/sautéed), fish, shrimp, chopped greens, sliced mushrooms, nori flakes (dried seaweed), corn, grated carrots, green beans, grated summer squash, grated sweet potatoes, grated turnips (grated anything, really).


In a large bowl, mix the flour, eggs and water/stock. Add the cabbage and the other ingredients. Mix gently until everything is well-coated with the batter. Heat oil to medium-hot in a large skillet. Pour the mixture in a large skillet and press it down firmly. We try to make it about a half-inch thick.  Cover and cook for 4 minutes. Flip (we usually slide in on plate, cover with another plate, flip it, and slide it back in the skillet) and continue cooking for another 4 minutes. Slide onto a large plate, cut in wedges, brush wedges with some mayo, sprinkle with some sauce, and enjoy.


  • Mayonnaise 
  • Okonomiyaki sauce, soy sauce, or Worcester sauce