• 4 cups (about 450g) green cabbage, finely shredded
• 2 tsp fine salt
• 4 green shallots, finely sliced
• 4 cloves garlic, crushed
• 2 cups plain flour
• 1 tsp dashi powder (optional)
• 2 eggs
• 1 cup iced water
• 1⁄4 cup vegetable oil
• 1⁄4 cup Kewpie mayonnaise
• 1⁄4 cup sweet soy sauce
• 1⁄4 cup chilli sauce
• 2 tsp sesame oil
• 1 Tbsp toasted sesame seeds
• Lemon wedges, to serve
Combine cabbage and salt in a large bowl. Stand for 10 minutes. Combine 1⁄2 of the shallots, garlic, flour and dashi powder in a medium bowl. In a third bowl, whisk eggs with iced water. Add egg mixture to flour mixture, stirring to combine, then fold in cabbage.
Heat vegetable oil in a large frying pan over a medium heat. Add 1⁄4 of the mixture to pan, forming a 15cm pancake. Cook for 3 minutes, turn and cook for a further 3 minutes or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
Put pancakes on serving plates. Drizzle with mayonnaise, soy, chilli sauce and sesame oil. Sprinkle with sesame seeds and remaining shallots. Serve with lemon wedges.