Okonomiyaki cabbage pancake
Osaka's savoury cabbage pancake: a dashi batter packed with shredded cabbage, griddled under strips of pork belly and finished with sauce, mayo and nori.
- Prep
- 25 minutes
- Cook
- 25 minutes
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 576kcal
- Protein
- 25g
- Carbs
- 34g
- Fat
- 37g
Where the calories come from
- Protein 18%
- Carbs 23%
- Fat 59%
- Fibre
- 6.9 g
- Sugar
- 7 g
- Salt
- 1.51 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£4.92a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 640g green cabbage, cored and finely shredded
- 120g plain flour
- 180ml dashi stock, cold
- 4 eggs, beaten
- 230g pork belly, thinly sliced
- 4 tbsp pickled red ginger, chopped
- ¼ tsp baking powder
- 4 tbsp vegetable oil, for frying
- 8 tbsp tonkatsu sauce, to serve
- 4 tbsp mayonnaise, to serve
- 4g nori, torn or shredded, to serve
- 2 stems of spring onion, chopped
Method
Combine the baking powder and flour with a pinch of salt, whisking them together in a large bowl.
Whisk constantly as you pour in the cold dashi stock, until the batter is smooth. If you want fluffier pancakes, rest the batter, covered, in the fridge for 1 hour, but this is optional.
For the cabbage, cut out the core, slice the leaves thinly and then chop them finely. Give it a wash and let it drain well.
Stir two-thirds of the pickled ginger into the batter and beat in the eggs. Keep the rest of the ginger for the topping.
To coat every strand, add the cabbage in three batches and mix well each time.
Using a large frying pan, heat the oil over a medium heat on the hob. Use a portion's worth of batter for each pancake. Spoon it into the pan and spread it out to a round about 15cm across.
Cover the top with pork belly strips, put a lid on and cook for 5 minutes. Flip the pancake once the base has browned.
Give it 5 more minutes under the lid, pressing it down gently first so it holds its shape.
Uncover the pan and flip the pancake once more for a final 2 minutes. Use the remaining batter to make more pancakes the same way.
Brush each pancake with tonkatsu sauce and drizzle the mayonnaise over in a zigzag. Scatter on the saved ginger, the spring onion and the nori.
Adapted from Just One Cookbook
