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single portion of Japanese Okonomiyaki

Okonomiyaki

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: Per serving
HighlightNutrientUnit
kcal527
fat31g
saturates6g
carbs39g
sugars15g
high infibre7g
protein20g
salt1.9g
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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

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)

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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A star rating of 5 out of 5.1 rating
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