‘Okonomiyaki’ is a Japanese savoury pancake. The batter is made with Flour and Egg. Today I didn’t use Flour at all. This is No-Carb ‘Okonomiyaki’. Because Egg can be cooked a lot quicker than the batter made with Flour, the cooking process is different.
1/2 tablespoon Oil
80g thinly sliced Pork *cut into bite-size pieces, Pork Mince can be used
1-2 Cabbage Leaves *about 80g, thinly sliced
Salt & Pepper
2 Eggs *whisked
Spring Onion *finely chopped
- Heat Oil in a frying pan, not-stick recommended, over medium heat, cook Pork, then add Cabbage, and stir-fry until Cabbage is soft. Season lightly with Salt & Pepper.
- Lower the heat, form the Pork & Cabbage into a round shape, spreading evenly, then gradually pour whisked Eggs over the Pork & Cabbage evenly.
- When the bottom is set, flip the omelette over, and cook the other side as well. It won’t take long to cook.
- Place the omelette on a serving plate. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, sprinkle with some finely chopped Spring Onion, and enjoy. *Note: If you have Katsuobushi (Bonito Flakes) and Aonori (Dried Green Laver Flakes), you might wish to sprinkle with them.