A perfect easy recipe for tired days, featuring pork slices, cabbage, and eggs. Just stir-fry in a pan and top it off for a delectable Omubuta Cabbage in just 10 minutes. This dish, with its creamy egg and savory sauce, is sure to make you reach for more rice.
Ingredients
Main Ingredients (2 servings)
- Eggs 3 pcs
- Cabbage 250g
- Pork Slices 100g
Seasonings
- [A] Mayonnaise 1 tbsp
- [A] Salt pinch
- [B] Dashi Granules 2/3 tsp
- [C] Mayonnaise to taste
- [C] Otafuku Sauce (Okonomiyaki Sauce) to taste
- [C] Aonori (Dried Green Seaweed) to taste
Steps
- Crack 3 eggs into a bowl, add 1 tbsp mayonnaise and a pinch of salt, then whisk to combine.
- Finely shred 250g cabbage into 1cm width strips. If the core is tough, slice it thinly before shredding.
- Heat oil in a frying pan over medium heat.
- Once the pan is hot, tear 100g pork slices into bite-sized pieces and spread them in the pan. Stir-fry until the color changes.
- Once the pork is cooked, add the shredded cabbage and stir-fry together. Key tip: Stir-fry thoroughly until the moisture from the cabbage evaporates. This will prevent it from becoming soggy and result in a delicious dish.
- Once the ingredients are cooked and the moisture has evaporated, add 2/3 tsp dashi granules and stir-fry to season.
- Arrange the stir-fried ingredients onto a plate.
- Clean the frying pan, add a generous amount of oil, and heat over medium heat. Key tip: Using plenty of oil will make it easier to handle the egg when you add it.
- Once the pan is hot, re-whisk the beaten egg from Step 1 and pour it into the pan.
- Once the edges of the egg start to set, push them towards the center and pour the remaining egg into the open space. Cook until it's semi-set.
- Gently slide the semi-set egg from the pan onto the arranged ingredients.
- Once the egg is in place, drizzle with mayonnaise to taste, Otafuku Sauce (Okonomiyaki Sauce) to taste, and sprinkle with Aonori (Dried Green Seaweed) to taste. It's ready!
