A healthy and easy cabbage pancake recipe made with cabbage, pork, and eggs, without using flour. It's rich in flavor with a small amount of mayonnaise and dashi, and can be easily made in a frying pan. It's filling and satisfying, just like okonomiyaki.
Ingredients
Main Ingredients (1 serving)
- Cabbage 75g
- Thinly Sliced Pork Belly 50g
- Egg 1
- Mayonnaise 1 tsp
Seasonings
- [A] Dashi Powder 1/4 tsp
- [A] Water 1 tbsp
- [A] Salt and Pepper (to taste)
- [B] Sauce (to taste)
- [B] Mayonnaise (to taste)
- [B] Aonori (Dried Green Seaweed) (to taste)
- [C] Vegetable Oil (to taste)
Steps
- Thinly slice 75g of cabbage using a slicer.
- Season 50g of thinly sliced pork belly with salt and pepper to taste.
- In a bowl, combine 1 egg, 1/4 tsp of dashi powder, 1 tbsp of water, and 1 tsp of mayonnaise. Mix well.
- Line a 20cm diameter frying pan with non-stick aluminum foil. If necessary, add vegetable oil to taste.
- Place the seasoned pork on the frying pan before turning on the heat. Pour the egg mixture over the pork and spread it evenly. Cook over low heat.
- Once the surface of the egg is semi-cooked and the pork is about 80-90% cooked, generously top with the thinly sliced 75g of cabbage. Cook until the egg is fully cooked.
- Once the egg and pork are cooked, remove the cabbage pancake from the pan, fold it in half, and shape it.
- Remove the aluminum foil.
- Plate the pancake and drizzle with sauce to taste, mayonnaise to taste, and sprinkle with aonori (dried green seaweed) to taste.
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