single portion of Japanese Okonomiyaki

Okonomiyaki

Name: Okonomiyaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 egg; 60g plain flour; 1 tsp vegetable bouillon powder; 200g green cabbage finely shredded; 1 tbsp vegetable oil; 100g cooked pork belly thinly sliced into bite-sized pieces; 1½ tbsp Worcestershire sauce; 1½ tbsp ketchup; ½ tbsp caster sugar; 2-4 tbsp mayonnaise; 1 green nori (seaweed) sheet, shredded; 3 spring onions finely sliced; katsuobushi (bonito flakes), to serve (optional)

Yuriko Nukumizu

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Try this Japanese savoury pancake, made with cabbage and chunks of pork belly. Okonomiyaki pancakes are a great way to use up leftovers

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Ingredients

Nutrition

Units:

MetricUS

1 egg
60g plain flour
1 tsp vegetable bouillon powder
200g green cabbage

finely shredded
1 tbsp vegetable oil
100g cooked pork belly

thinly sliced into bite-sized pieces

For the sauce

1½ tbsp Worcestershire sauce
1½ tbsp ketchup
½ tbsp caster sugar

For the toppings

2-4 tbsp mayonnaise
1 green nori

(seaweed) sheet, shredded
3 spring onions

finely sliced
katsuobushi

(bonito flakes), to serve (optional)

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Nutrition: Per serving

kcal527
fat31g
saturates6g
carbs39g
sugars15g
fibre7g

high
protein20g
salt1.9g

Method

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.

Recipe from Good Food magazine, February 2022

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Overall rating

A star rating of 4.2 out of 5.6 ratings

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