Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. Okonomiyaki pancakes are a great way to use up leftovers
Ingredients
Instructions
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.
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.
Meanwhile, make the sauce by whisking all the ingredients. Season lightly.
When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.
Nutrition
- Calories
- 527 calories
- Fat Content
- 31 grams fat
- Saturated Fat Content
- 6 grams saturated fat
- Carbohydrate Content
- 39 grams carbohydrates
- Sugar Content
- 15 grams sugar
- Fiber Content
- 7 grams fiber
- Protein Content
- 20 grams protein
- Sodium Content
- 1.9 milligram of sodium
