68min 4 ppl
Okonomiyaki
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 8 steps
Medium: 31–60 min or 7–12 steps
560 kcalper person
Protein 22g
Carbs 42g
Fats 34g
About this dish
Shredded cabbage bound into a thick batter, griddled under a blanket of pork until both turn deeply golden, then finished under stripes of sauce and mayonnaise. Osaka's answer to the question of what to do with a head of cabbage.
Allergy Info
Gluten, Eggs, Soya, Mustard, Fish
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Tonkatsu Sauce100 mlstart 6 minutes aheadMake your own
Ingredients
Fresh Produce
- Cabbagefinely shredded400 g
- Spring onionssliced2
Meat & Poultry
- Pork Bellyvery thinly sliced200 g
Fish & Seafood
- Bonito flakes5 g
Dairy & Eggs
- Eggs3
Tins & Jars
- Dashi stock150 ml
- Pickled ginger20 g
Dried Goods
- Plain flour150 g
- Nori flakes5 g
Oils & Condiments
- Vegetable Oil20 ml
- Ready-made tonkatsu sauce100 ml
- Mayonnaise60 g
Utensils
- Large frying pan
- Meat thermometer
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Finely shred the cabbage and slice the spring onions.
Approx. 8 minutes
2
Whisk the plain flour and dashi stock together in a large bowl until smooth, then whisk in the eggs.
Approx. 4 minutes
3
Fold the cabbage and half the spring onion into the batter until every strand is coated.
Approx. 4 minutes
4
Heat the vegetable oil in a large frying pan over medium heat, spoon in the batter to form a thick round, and lay the pork slices over the top.
Approx. 5 minutes
5
Cook for 6 minutes until the underside is golden, then flip carefully and press down gently.
Approx. 6 minutes
6
Cook for a further 6 minutes, checking a slice of pork reaches 63°C with a meat thermometer, until cooked through.
Approx. 6 minutes
7
Slide onto a plate and brush generously with tonkatsu sauce and mayonnaise.
Approx. 4 minutes
8
Scatter with bonito flakes, nori flakes, pickled ginger and the remaining spring onion to serve.
Approx. 3 minutes
