JFC Recipes ~ Great ideas from JFC Recipes for you.


  • 1 medium head of cabbage, cored and shredded
  • 1 yellow onion, peeled and shredded
  • 4 large eggs
  • 1 cup fresh bay shrimp
  • 2 cups all purpose flour
  • 1 cup water
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon Wel-Pac Sushi Shoga (pickled ginger, or replace with equal amount of Kizami Shoga if available), minced
  • 1/2 cup Dynasty Chinese Barbecue Sauce (may be replaced with Otafuku Okonomi Sauce)
  • 1/2 cup Mayonnaise
  • Vegetable oil cooking spray


  1. In a large bowl, stir water and egg together, whisk in flour with shredded cabbage, onion, Shoga, and shrimp, mix well.
  2. Heat large frying pan, preferably nonstick, over high heat. Lightly coat inside of pan with cooking spray.
  3. Drop 1-cup cabbage mixture into pan, flatten slightly. Cook over medium heat for 4 minutes on each side, or until the center is set and both sides lightly browned.
  4. Remove from pan. Keep warm. Repeat with remaining mixture until all pancakes are cooked.
  5. Drizzle with Barbecue Sauce and Mayo before serving. Sprinkle with Aonori (dry seaweed powder) and Katsuobushi (dried shaved bonito flakes) if preferred.

Makes 8 servings

Per serving: 311 calories, 10 g protein, 11 g fat, 37 g carbohydrate, 527 mgsodium, 127 mg cholesterol.