Okonomiyaki

Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. It's a great way to use up leftovers

Ingredients

• 1 egg
• 60 g plain flour
• 1 tsp vegetable bouillon powder
• 200 g green cabbage, finely shredded
• 1 tbsp vegetable oil
• 100 g cooked pork belly, thinly sliced into bite-sized pieces
• 5.5 tbsp Worcestershire sauce
• 5.5 tbsp ketchup
• 0.5 tbsp caster sugar
• 2 -4 tbsp mayonnaise
• 1 green nori (seaweed) sheet, shredded
• 3 spring onions, finely sliced
• katsuobushi (bonito flakes), to serve (optional)

Steps

1. Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well.
2. Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.
3. Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
4. When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.