Japanese Pizza

Japanese Pizza - Slice

If I were to rename this dish, I would call it a cabbage pie if anything. Or maybe a cabbage pattie, or cabbage cake. But for some reason the name Japanese Pizza stuck, and it has become quite popular recently, at least among food bloggers. I think the name Japanese Pizza is used because cabbage cake doesn’t sound very appetizing. Personally, I never ate cabbage until very recently. I always disliked coleslaw (it has mayo). The youngest memory I have of eating cabbage is from college when my mom made  a fabulous wasabi marinated tuna with an “asian slaw” she called it. I’m not sure what is in it, but it was good and there was no mayo for sure.

In Guatemala cabbage is quite common. They use a slaw-styled pickeld mixture of cabbage and carrots to eat on hot dogs, tacos sometimes, pupusas. Cabbage is common in a beef stew Héc’s mom makes. It’ve grown quite fond of it.

Japanese Pizza - VeggiesJapanese Pizza - In the Pan

Japanese Pizza - The FlipJapanese Pizza - Whole

It’s a simple meal to prepare. You just shredd the cabbage and other ingredients you want to put in, mix it with flour and an egg to bind, and then fry it up in a pan just like a pancake, carefully flipping it. You want to make sure not to leave the center soggy, so pressing it flat and leaving it on medium heat for about 10 minutes per side will ensure this. You want a golden brown crispy outside when you are done. It can be topped with a number of dressings, but I prefer my yogurt-cilantro dressing.

Japaneses Pizza (Makes two 10-inch pizzas. Serves 8-10 as a side, or 4 as a main)

Ingredients:
2 cups cabbage, finely shredded
1 carrot, finely shredded
3-5 radishes, finely shredded (optional)
5 green onions, chopped
1/3 cup flour (I always use whole wheat)
3/4 teaspoon salt
2 eggs

Directions:
Shred all the veggies very finely. I use the large slotted slide of my box shredder. Toss to combine well. Whisk salt and flour together, then toss with the veggies. Then add the eggs, and coat everything very well. Add a teaspoon or two of oil to a large skillet and heat to medium high. Use a paper towel to spread the oil evenly to coat the pan. Add about half the mixture to the pan, quickly flattening and pressing as thin as possible. It should be about 1/2 an inch thick or less. Let cook for about 7 minutes, moving the pan around to let the pizza slide around. You don’t want it to get stuck.. Flip the pizza by first placing a plate upside-down on top of the skillet. Using pot holders, pick the “sandwich” up, flip quickly, so that the pizza is now on the plate. Add a little more oil to the pan, and then slide the pizza back to cook the other side. After about 3 minutes, reduce the heat to medium and cover. Let cook for about 7-10 more minutes, moving the pizza occasionally to prevent sticking.

Serving Suggestions:
The Japanese (I’ve read..however only from other American bloggers) eat this with ketchup and mayo. I like it with my cilantro-yogurt dressing. I also suggest topping with pine nuts, walnuts, or slivered almonds; fresh herbs especially cilantro or chives; slices of hard boiled egg or my favorite, an egg sunny-side up; bacon, prosciutto, or serrano ham; grated parmesan cheese. Be creative. You can do a lot with this, and it can easily be made into a main course by adding protein.

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One Response

  1. […] never cooked with cabbage much. Besides the Japanese Pizza, and the Ribollita, I never really use it. As a child it made an appearance every New Year, […]

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