Method

• 1.
  Place flour and baking powder in a large bowl and whisk to combine. Place eggs, miso and 350ml cold water in a large jug and whisk until well combined and smooth. Add to the flour mixture and whisk until batter is completely smooth.
• 2.
  Place wombok, potato and white part of shallot in a large bowl. Toss to combine. Add batter, toss until well combined and vegetables are evenly coated.
• 3.
  Heat oil in a 24cm ovenproof frypan over medium-high heat. Pour cabbage mixture in, spreading to evenly cover base of pan and pressing down firmly to level top. Cook, gently shaking pan occasionally, for 10-12 minutes until a deep golden crust forms underneath and pancake has cooked almost all the way through but top is still wet and there’s a slight wobble at the centre.
• 4.
  Meanwhile, preheat oven grill to high and place oven rack on middle shelf. Transfer pan to oven grill. Grill, untouched, for 5-7 minutes until pancake is cooked and deep golden on top.
• 5.
  Remove from grill and immediately brush surface with tonkatsu to glaze. Drizzle with mayonnaise and sprinkle with pickled ginger, green part of shallot and furikake. Serve immediately.