Mix the cabbage, flours, hondashi, chicken, beni-shoga, half of the green onions, and just enough water to make the batter come together. More cabbage > less batter.

Traditionally, grated Nagaimo would create a bouncy texture; but I used Tapioca flour as a replacement. Should have the same gooey-ish consistency.

In a wide, shallow pan over medium heat, pour in your batter and flatten to create a circle. Heat on both sides til lightly charred. Set on a plate.