JP
Japan
Asia
JP
A savory Japanese cabbage pancake with pork, scallions, sweet sauce, mayonnaise, and bonito flakes.
20 min
25 min
4 servings
Medium
45 min
2 cups (140 g) shredded cabbage; 1 cup (120 g) all purpose flour; 3/4 cup (180 ml) dashi; 2 eggs; 1/2 tsp kosher salt; 3 scallions; 8 thin slices pork belly; 2 tbsp neutral oil; 1/4 cup (60 ml) okonomiyaki sauce; 1/4 cup (60 g) Japanese mayonnaise; 2 tbsp bonito flakes; 1 tbsp aonori, optional
1. Whisk flour, dashi, eggs, and salt until just combined. 2. Fold in cabbage and scallions. 3. Heat 1 tablespoon oil in a skillet. 4. Shape half the mixture into a 7 inch round. 5. Lay half the pork on top. 6. Cook for 5 to 6 minutes. 7. Flip and cook for 5 minutes. 8. Flip again and cook for 2 minutes. 9. Repeat with remaining batter. 10. Top with sauce, mayonnaise, bonito flakes, and aonori.
SCHNAX TIP
Do not press down hard while it cooks. A thicker pancake stays softer inside.