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Jersey Cabbage and Pork Okonomiyaki with Black Butter Mayo
A savory Japanese pancake featuring sweet Jersey cabbage, savory pork belly, and a unique black butter mayonnaise.
Prep Time
15 minutes
Total Time
45 minutes
Calories
650 kcal
Difficulty
Medium
Equipment
3 items
Cost
£5.50/serving
Ingredients
Servings
4
1cupAll-purpose flour
£0.20
1teaspoonDashi powder(Or dashi granules)
£0.15
2largeEgg
£0.60
0.8cupWater
02tablespoonsGrated nagaimo yam (optional)(Adds fluffiness)
£0.50
4cupsShredded Jersey cabbage(Packed)
£0.75
8ouncesSliced pork belly(Thinly sliced)
£3.50
2tablespoonsVegetable oil(For cooking)
£0.05
As neededNoneOkonomiyaki sauce(For topping)
£3.50
0.5cupJapanese mayonnaise (Kewpie)
£2.50
1tablespoonJersey Black Butter
£0.75
As neededNoneAonori (dried seaweed flakes)(For topping)
£4.00
As neededNoneBonito flakes (katsuobushi)(For topping)
£3.00
As neededNonePickled ginger (beni shoga)(For topping)
£2.50
Total Cost
£22.00
£5.50 per serving
Instructions
- 1.In a large mixing bowl, whisk together the flour and dashi powder.
- 2.In a separate bowl, whisk together the eggs and water. If using, whisk in the grated nagaimo yam.
- 3.Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- 4.Gently fold in the shredded Jersey cabbage into the batter.
- 5.In a small bowl, combine the Japanese mayonnaise and Jersey black butter. Mix well and set aside.
- 6.Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil.
- 7.Pour one-fourth of the batter onto the hot skillet, spreading it into a roughly circular shape (about 6-8 inches in diameter).
- 8.Arrange one-fourth of the sliced pork belly on top of the pancake, pressing it lightly into the batter.
- 9.Cook for about 5-7 minutes, or until the bottom is golden brown and the pancake is set enough to flip. Use a spatula to carefully flip the okonomiyaki.
- 10.Cook for another 5-7 minutes on the other side, or until the pork belly is cooked and the pancake is golden brown and cooked through.
- 11.Repeat steps 7-10 with the remaining batter and pork belly, adding more vegetable oil to the skillet as needed.
- 12.Transfer the cooked okonomiyaki to plates. Drizzle generously with okonomiyaki sauce and the black butter mayonnaise.
- 13.Sprinkle with aonori, bonito flakes, and pickled ginger. Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (300g)
650 kcal / 2720 kJ
Carbs
40g
15% of RDA
Fat
45g
64% of RDA
Protein
25g
50% of RDA
Detailed Breakdown
Fibre
5 g
17% of RDA
Sugar
8 g
9% of RDA
Sodium
750 mg
33% of RDA
Saturated Fat
15 g
75% of RDA
Chef's Tips
Don't overcrowd the skillet; cook the okonomiyaki in batches.
If you don't have nagaimo yam, you can omit it or substitute with a small amount of grated potato.
Adjust the amount of okonomiyaki sauce and mayonnaise to your liking.
For a crispier pork belly, cook it separately until lightly browned before adding it to the okonomiyaki.
If you don't have access to black butter, you can substitute with unsalted butter that has been browned in a pan until it darkens and takes on a nutty flavour.
Cooking Equipment
Large mixing bowl
Large non-stick skillet or griddle
Spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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