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Gluten Free



2 cups  Gluten Free All Purpose flour

3 cups  Dashi or water

2 large eggs

1 cup shredded green cabbage

2 cups cooked Barilla Gluten Free elbow macaroni


8 oz thinly sliced pork, i.e. pork belly



1/4 cup Kewpie Japanese mayonnaise

1/4 cup Bulldog brand vegetable sauce

2 Tbsp aonori (dried seaweed flakes)

2 Tbsp benishoga (red pickled ginger)

1/2 cup Katsuobushi (dried bonito flakes)

¼ cup finely sliced green onions


To make the batter:


In a bowl, whisk together flour, dashi, and eggs until smooth. Stir in cabbage and Barilla Gluten Free macaroni.

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  • Heat a large skillet (10"-12") with some oil over medium heat. Pour the batter into the pan spread evenly to the sides of the pan.

  • Place the pork on top of the pancake in an even layer.  Cook the pancake for 12 minutes, the bottom should be golden brown and should be firm and not bend. 

  • Flip the pancake over carefully and cook for another 12 minutes. The pancake is cooked when a chopstick is inserted in the centre and comes out clean and dry.

  • Flip the pancake onto a serving platter so the pork side is facing up. Drizzle with mayonnaise and vegetable sauce. Sprinkle with aonori, benishoga, katsuoboshi, and green onions. Serve immediately by cutting into quarters. 

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