Okonomiyaki
Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. It's a great way to use up leftovers
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1egg
- 60g plain flour
- 1tsp vegetable bouillon powder
- 200g green cabbage, finely shredded
- 1tbsp vegetable oil
- 100g cooked pork belly, thinly sliced into bite-sized pieces
- 5 ½tbsp Worcestershire sauce
- 5 ½tbsp ketchup
- ½tbsp caster sugar
- 2-4 tbsp mayonnaise
- 1green nori (seaweed) sheet, shredded
- 3spring onions, finely sliced
- katsuobushi (bonito flakes), to serve (optional)
Instructions
Step 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.Step 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.Step 3
Meanwhile, make the sauce by whisking all the ingredients. Season lightly.Step 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.