Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Remove the tough core from the cabbage (1/4 head) and gently separate the leaves.
- Lightly rinse the separated cabbage.
- Cut the cabbage core in half lengthwise, then thinly slice it against the grain.
- Cut the thinly sliced pork belly (80-100g) into half lengths, then further slice each piece into 4-6 smaller strips.
- Heat vegetable oil (appropriate amount) in a frying pan and add the rinsed cabbage. Instead of stir-frying, grill it to intensely bring out its sweetness. (Key Tip!) Even if it seems like too much cabbage for the pan, grilling will condense its sweetness.
- Once the cabbage has wilted and reduced to about 1/3 of its original volume, push it to the side of the pan.
- In the cleared space, cook the thinly sliced pork belly. Sprinkle with salt (a pinch) and cook until nicely browned.
- While watching the pork, mix in the cabbage.
- Once the pork is browned on both sides, remove it from the pan temporarily.
- Stir-fry the cabbage further, letting it absorb the delicious rendered fat from the pork remaining in the pan.
- Once the cabbage has absorbed all the savory juices, remove it from the pan temporarily to rest.
- Add the 3 eggs to the frying pan, break the yolks, and spread them evenly.
- When the bottom of the egg starts to turn white, sprinkle with bonito flakes (5g) and lightly scatter the chopped green onions (2-3 stalks).
- While the egg surface is still semi-cooked, place the cooked pork in the center.
- Next to the pork, place the cooked cabbage in a long strip.
- Cook without moving until the egg holds its shape around the filling.
- Once the egg has set, fold it in half by bringing the far side of the pan towards you, enveloping the filling. Don't worry if it cracks slightly.
- Use the sides of the frying pan to press and stabilize the shape from both sides, folding it like a sandwich rather than sealing it completely. (Key Tip!) Using the pan's walls and sides effectively will help stabilize the shape.
- Once the shape is stable, invert the omelet onto a plate.
- Generously drizzle with okonomiyaki sauce (to taste), if desired.
- Add mayonnaise (to taste) and aonori (to taste). Garnish with extra green onions or bonito flakes as you like. It's ready!
- To serve, kitchen shears make it easy to cut into portions.
🌾 Recommended Rice for This Dish
※HowToCook.JPが料理の特徴に合わせて選定しています。動画内でシェフが推薦したものではありません。
* Contains affiliate links
*This article contains Amazon affiliate links. We may earn a commission on qualifying purchases.
🍷 編集部おすすめペアリング
※HowToCook.JP編集部による提案です。動画内でシェフが推薦したものではありません。
シャトー・メルシャンの甲州を代表する銘柄きいろ香。繊細な和柑橘と上品なミネラル感。和食全般・刺身・天ぷらにぴったり
8–10℃ Amazonで探す →ニュージーランド マールボロの代名詞クラウディー・ベイ。青草・柑橘・ハーブの爽やかな香り。サラダ・山羊チーズ・シーフードに最適
8–11℃ Amazonで探す →吟醸香と米の旨みが調和した飲みやすい一本。焼き魚・煮魚・和風パスタなど和食全般に合わせやすい
10–15℃（冷酒・花冷え） Amazonで探す →米と米麹のみで醸したコク豊かな純米酒。燗にすることで旨みがさらに開花し、煮物・焼き鳥・濃い味の惣菜と絶妙にマッチ
15–55℃（常温〜熱燗） Amazonで探す →火入れをしない生酒ならではの溌剌とした風味とフレッシュな香り。刺身・カルパッチョ・夏野菜の浅漬けなど、素材の鮮度を活かした料理に最適
5–10℃（雪冷え〜花冷え） Amazonで探す →国産ホップを使ったフレッシュで繊細な香り。アルコール度数は低めで飲みやすい。和食・刺身・冷奴と驚くほどよく合う
6–10℃ Amazonで探す →日本でもっとも親しまれるピルスナースタイル。キリッとした炭酸と軽い苦みが特徴。揚げ物・焼き鳥・餃子など炭酸と合わせたい料理全般に
4–7℃ Amazonで探す →クリアな黄金色と上品な苦みが特徴のプレミアムピルスナー。食事を選ばない汎用性の高さが魅力。和食全般・刺身・寿司に
4–7℃ Amazonで探す →緑茶のカテキンが和食の旨みを引き立て、ほうじ茶は香ばしさで揚げ物・甘い料理のバランスを整える
冷・ホット（4–8℃ / 70–90℃） Amazonで探す →⚠️ お酒に関する注意事項
20歳未満の飲酒は法律で禁止されています。飲酒運転は法律で禁止されています。
妊娠中や授乳期の飲酒は、胎児・乳児の発育に影響するおそれがあります。お酒は適量を。
