Cabbage -- 500 ml
Carrot, Shredded -- 60 ml
Bonito Flakes -- 10 ml
Crispy Rice -- 30 ml
Tempura batter -- 30 ml
Egg, beaten -- 1
Pickled Ginger, chopped -- 10 ml
Green Onions, chopped -- 30 ml
Cilantro -- as needed
Micro Greens -- as needed
Japanese Mayonnaise -- to taste
Bulldog/Tonkatsu sauce -- to taste
Siracha sauce -- to taste
Bacon, cut in 5 -- 1 slice
Mix the cabbage, carrots, pickled ginger, and half of the crispy rice, bonito flakes, and green onions in a bowl. Mix in the egg and tempura batter. Place mixture in a hot nonstick frying pan and top with bacon. Fry over medium heat for 3 minutes, turn over and place in a 350F oven for ten minutes. Remove from oven, turn over on the plate. Top with mayonnaise, Bulldog, Siracha, micro greens, cilantro and remaining green onion, crispy rice and bonito flakes.
