Okonomiyaki
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 3
- 1 egg
- 60g plain flour
- 1 tsp vegetable bouillon powder
- 200g green cabbagefinely shredded
- 1 tbsp vegetable oil
- 100g cooked pork bellythinly 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 onionsfinely sliced
- katsuobushi(bonito flakes), to serve (optional)
Nutrition: Per serving
- kcal527
- fat31g
- saturates6g
- carbs39g
- sugars15g
- fibre7ghigh
- 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.
