Cabbage and pork okonomiyaki
Japanese cabbage pancakes topped with pork and finished with sauce.
Active time1 h
Cooking1 h
Total1 h 15 min
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Ingredients
- 600 g white cabbage
- 60 g mayonnaise made with eggs
- 4 eggs
- 180 ml reconstituted fish dashi
- 250 g thinly sliced pork belly
- 10 g dried bonito
- 200 g wheat flour
- 20 ml sunflower oil
- 80 g okonomiyaki sauce
Preparation
Wash and very finely slice the cabbage. Mix the flour, eggs and dashi, then add the cabbage.
600 g white cabbage4 eggs180 ml reconstituted fish dashi200 g wheat flour- mixing bowl
- knife
Divide the batter, pork and oil to make individual pancakes. Heat one share of oil in the pan and add one share of batter. Top with thin pork slices. Cook one pancake at a time, covered, for 6 minutes. Turn over and cook for another 6 minutes, until the pork is cooked through and the centre is set. Repeat with the remaining batter, pork and oil.
250 g thinly sliced pork belly20 ml sunflower oil- frying pan
- lid
- spatula
Add the okonomiyaki sauce, mayonnaise and bonito. Serve immediately.
60 g mayonnaise made with eggs10 g dried bonito80 g okonomiyaki sauce- plates
Allergens
- Eggs
- Fish
- Gluten
- Mustard
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration