Osaka-Style Pork Okonomiyaki
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Ingredients
- 300 g pork belly slices
- 400 g white cabbage, finely shredded
- 150 g plain flour
- 3 eggs
- 1 tsp dashi stock powder
- 4 tbsp okonomiyaki sauce
- 3 tbsp mayonnaise
- 10 g bonito flakes
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 678 kcal
- Protein
- 23.2 g
- Carbohydrate
- 37.8 g
- of which sugars
- 8.7 g
- Fat
- 48 g
- of which saturates
- 12.8 g
- Fibre
- 3.4 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the dashi stock powder into 200ml water, then whisk in the plain flour and eggs to make a smooth batter. Fold in the shredded cabbage.
- 2
Cut the pork belly into short strips.
- 3
Heat 1 tbsp of the vegetable oil in a large non-stick frying pan over a medium heat. Pour in half the batter, spreading it into a thick round, and lay half the pork strips over the top.
- 4
Cook for 5-6 minutes until golden underneath, then flip carefully (a large plate helps) and cook for 6-7 minutes more, pressing gently, until the pork has no pink remaining and the pancake is cooked through.
- 5
Repeat with the remaining batter, oil and pork to make a second pancake.
- 6
Drizzle each pancake with the okonomiyaki sauce and mayonnaise and scatter with the bonito flakes to serve.
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