Japanese · Lunch
Egg and Vegetable Pancake (Low-Calorie)
A thin Japanese-style okonomiyaki pancake made with lean ground pork, cabbage, scallion and egg, pan-seared in minimal oil. Topped with a light drizzle of hoisin sauce and mayonnaise, then scattered with sesame seeds for umami-rich comfort with far less fat than traditional versions.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
382Calories
20.3gProtein
18.8gFat
28.1gCarbs
6.1gSugar
2.9gFiber
692mgSodium
198mgChol
5.1gSat Fat
480mgPotassium
85mgCalcium
2.1mgIron
0.4mcgVitamin B12
27mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Whisk egg, cooled dashi, flour, cornstarch and salt into a smooth batter. Fold in shredded cabbage, scallion and ground pork until evenly coated.
2
Rest
Let batter sit at room temperature for 10 minutes to hydrate the flour.
3
Sear
Heat 1/2 tsp oil in a nonstick skillet over medium heat. Pour in batter, spread into a 6-inch round, cook 4 minutes until golden and set.
4
Sear
Flip pancake, add remaining 1/2 tsp oil around edges, cook 4 to 5 minutes over medium-low heat until pork is cooked through and center springs back.
5
Plate
Slide onto plate, drizzle with hoisin and thinned mayonnaise, scatter sesame seeds over top and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g lean ground pork
- 7 oz200g cabbage
- 22 large eggs
- 22 scallion
- 1/2 cup60g all-purpose flour
- 1/2 cup120ml dashi, cooled
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp vegetable oil, divided
- 4 tsp4 tsp hoisin sauce
- 2 tsp2 tsp mayonnaise, thinned with 1 tsp water
- 2 tsp2 tsp toasted sesame seeds
- pinch of salt
