Japanese · Lunch
Egg and Vegetable Pancake (High-Protein)
A savoury Japanese-style okonomiyaki-inspired egg and cabbage pancake packed with seared pork and edamame, bound with egg and flour, pan-fried until crisp-edged, then finished with a savoury-sweet glaze, mayonnaise drizzle and scallions.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
615Calories
52.2gProtein
30.9gFat
37.2gCarbs
9.1gSugar
6.6gFiber
1163mgSodium
438mgChol
8.2gSat Fat
900mgPotassium
150mgCalcium
4.8mgIron
1.6mcgVitamin B12
27mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk eggs with dashi and salt until smooth, then whisk in flour until just combined into a thick batter.
2
Fold
Add shredded cabbage, edamame and half the scallion to the batter and fold until every strand is coated.
3
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat, crumble in ground pork, and cook 3–4 minutes until browned.
4
Build
Pour batter over pork in the skillet, pressing into an even 1.5cm-thick round, and cook over medium heat 4–5 minutes until golden underneath.
5
Fry
Flip pancake carefully, then fry the second side over medium heat 4–5 minutes until golden-brown and firm.
6
Rest
Slide pancake onto a cutting board and let stand 10 minutes until fully set.
7
Plate
Brush warm hoisin sauce over the top, drizzle mayonnaise across the surface, scatter remaining scallion and sesame seeds over, and cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g ground pork
- 44 large eggs (about 100g)
- 180g180g cabbage
- 70g70g cooked edamame, shelled
- 120ml120ml dashi (ready-to-use)
- 80g80g all-purpose flour
- 36g36g scallion
- 30g30g mayonnaise
- 36g36g hoisin sauce
- 10ml10ml vegetable oil
- 4g4g toasted sesame seeds
- 2g2g salt
