OKONOMIYAKI

Okonomiyaki image

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

Provided by Yuriko Nukumizu

Time 30m

Number Of Ingredients 13

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)

Steps:

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 Facts : Calories 527 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.9 milligram of sodium

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