Japanese pancakes with seaweed

Ingredients for Japanese pancakes with seaweed:

• 2 cups All-Purpose Flour
• 1 cup Water
• 1 tsp Salt
• 1 tsp Baking Powder
• 2 tsps Sugar
• 1 pound Cabbage; coarsely chopped (about 10 cups)
• 2 Eggs
• ¼ cup Lee Kum Kee Sesame Oil
• 8 oz Fresh Pork Belly; thinly sliced

Sauce:

• 2 tbsp Ketchup
• 5 tsps Worcestershire Sauce
• 3 tsps Lee Kum Kee Panda Brand Oyster Sauce
• 2 ¼ tsps Sugar

Toppings:

• Mayo
• Pickled Ginger (optional)
• Powdered Nori Seaweed (optional)
• Shaved Bonito (optional)

Preparation of Japanese pancakes with seaweed:

In a large bowl, mix the flour, water, salt, baking powder and sugar. The batter should come out thick. Add in the cabbage and mix well until the cabbage is coated. Add the eggs and mix lightly until just combined. Preheat non-stick skillet for 5 minutes on medium heat. Add 1 tbsp of sesame oil. Spoon about ¼ of the batter into the skillet and form a pancake about 6 inches in diameter and 1 inch thick. Lay ¼ of pork slices on top, without overlapping, and cook for about 3 minutes. Flip the pancake over so the pork slices are now facing down. Cook for 5 more minutes. Flip again and cook for 2 minutes or until the cabbage inside is tender and the pork is cooked through. Remove the pancake from the pan and place on the plate. Repeat the process with the remaining batter. Make the sauce by combining all ingredients together in a small bowl. Whisk everything together. Squeeze the sauce onto the pancake in long ribbon. Squeeze the mayo next, also in long ribbons. Top with some pickled ginger. Enjoy!