Japanese · Brunch
Egg and Vegetable Pancake
A savoury Japanese-style egg pancake folded with cabbage, scallion, and pork belly, pan-fried until the edges crisp and the centre stays tender. Finished with okonomiyaki-style sauce, kewpie-style mayonnaise drizzle, and toasted sesame seeds.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
693Calories
31.2gProtein
52.3gFat
29.8gCarbs
6.8gSugar
3.1gFiber
1140mgSodium
565mgChol
18.6gSat Fat
620mgPotassium
110mgCalcium
3.5mgIron
3.2mcgVitamin B12
28mgVitamin C
rich-umami
all-time-classics
weekend-brunch
Instructions
1
Prep
Whisk flour, dashi, baking powder, and salt in a bowl. Crack in eggs and whisk until smooth, then fold in cabbage and scallion until coated.
2
Sear
Heat oil in a nonstick skillet over medium heat. Lay pork belly flat in the centre and cook 1 minute until edges curl and fat renders slightly.
3
Fry
Pour batter over pork, spread into a 6-inch round, and cook over medium-low heat for 5 minutes until the underside is deep golden brown.
4
Fry
Flip the pancake carefully in one motion, press gently, and cook the second side over medium-low heat for 5 minutes until golden and firm in the centre.
5
Rest
Slide onto a cutting board and let sit 5 minutes until the centre sets and slices cleanly.
6
Plate
Transfer to a plate, brush with okonomiyaki-style sauce, drizzle mayonnaise, and scatter sesame seeds and reserved scallion before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g pork belly
- 44 large eggs
- 7 oz200g cabbage
- 22 scallion
- 1/2 cup60g all-purpose flour
- 4 tbsp60ml dashi
- 1 tsp1 tsp baking powder
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp mayonnaise
- 2 tbsp2 tbsp okonomiyaki-style sauce (or 1 tbsp Worcestershire sauce mixed with 1 tsp ketchup and 1/2 tsp brown sugar)
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp scallion, to finish
