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Ingredients
Okonomiyaki sauce
- 20 g honey
- 30 g Japanese soy sauce
- 60 g tomato ketchup
- 40 g Worcestershire sauce
Okonomiyaki
- 2 spring onions/shallots, trimmed and cut into thirds
- 200 g water
- 1 tsp dashi powder
- 4 eggs
- 160 g plain flour
- ¼ tsp sea salt
- ¼ tsp sugar
- 400 g white cabbage, finely sliced
- 40 g Japanese pickled ginger (Beni Shoga), drained
- sesame oil, to fry
- 120 g boneless skinless pork belly, cut into thin slices (see Tip)
- Kewpie mayonnaise, to serve
- bonito flakes, to serve
- fresh chives, chopped, to serve
- Nutrition
- per 1 portion
- Calories
- 1961.9 kJ / 467.1 kcal
- Protein
- 19.9 g
- Carbohydrates
- 44.2 g
- Fat
- 22.8 g
- Saturated fat
- 5.2 g
- Fiber
- 4.1 g
- Sodium
- 1327 mg
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