I thought I had a medium-head cabbage but mine must have been very large, even though it was the only size at my grocery store. I could have easily halved the amount of cabbage, because the batter was soon 80% diced cabbage, and that made it a little difficult to form and flip. Eventually I drastically cut the size of the individual pancakes and was decent at flipping them, but some still fell apart. Even so, the cabbage wilted enough while cooking that it wasn't hard to eat at all, but I still wish I had used less.
I dissolved a beef bouillon into the water, but I don't know that it added much. Instead of using tonkatsu sauce, I used some sweet honey barbeque sauce which was very good. I topped the pancakes with mayonnaise, as some suggested, which I think is pretty necessary. The mayonnaise really has all of the fat and salt that the pancake itself lacks. I found that the bacon wasn't very crispy and I don't necessarily know that it needs that amount of crisp, but I would be interested to see what it would be like with dried shrimp like someone mentioned. When I reheated it, I ended up topping the mayonnaise with dried bacon bits then barbeque sauce, which was very good and I suggest that if you want the crunch, or maybe you don't have real bacon on you; it might be better for the texture anyway. I couldn't find pickled ginger so I diced some raw ginger up and threw that in the batter, which was subtle but I think pretty good.
Overall it was very tasty and it reheats well.
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I thought I had a medium-head cabbage but mine must have been very large, even though it was...