Easily made in a frying pan, this Okonomiyaki-style cabbage pancake is loaded with cheese. The creamy, half-cooked egg is mouthwatering, making this a simple and healthy recipe.
Ingredients
Main Ingredients (2 servings)
- Cabbage 150g
- Eggs 2
- Melting Cheese 40g
- Tempura Scraps 5g
- Pickled Ginger 15g
- All-Purpose Flour 50g
Seasonings
- [A] Chicken Bouillon Powder 1/2 tsp
- [A] Water 100ml
- Vegetable Oil (to coat)
- Mayonnaise (to taste)
- Okonomiyaki Sauce (to taste)
- Aonori (Dried Green Seaweed) (to taste)
Steps
- Thinly slice 150g of cabbage.
- In a bowl, combine 1/2 tsp Chicken Bouillon Powder and 100ml water, and mix lightly.
- Heat the bowl in a microwave at 600W for 10 seconds, then mix well to dissolve the bouillon powder.
- Add 50g of all-purpose flour to the dissolved broth and mix thoroughly.
- Heat vegetable oil (to coat) in a 20cm frying pan over medium heat.
- Once the pan is hot, pour in about one serving of the batter and spread it out.
- Once the batter is no longer runny, turn off the heat, place half of the sliced cabbage on top, and create an indentation in the center.
- Crack 1 egg into the indentation, then top with 5g of tempura scraps, 15g of pickled ginger, and 40g of melting cheese.
- Turn the heat to low, cover with a lid, and cook for 5 minutes.
- After 5 minutes, open the lid, roughly break the cooked egg, spread it slightly, and fold the pancake in half.
- Drizzle Okonomiyaki Sauce (to taste) and Mayonnaise (to taste) over the finished cabbage pancake, and sprinkle with Aonori (Dried Green Seaweed) (to taste).
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