Okonomiyaki Omelette

Name: Okonomiyaki Omelette
Yield: 1 serving
Cuisine: British
Ingredients: 1/2 tablespoon Oil; 80 g thinly sliced Pork *cut into bite-size pieces, Pork Mince can be used; 1-2 Cabbage Leaves *about 80g, thinly sliced; Salt & Pepper; 2 Eggs *whisked; Okonomiyaki Sauce; Japanese Mayonnaise; Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Okonomiyaki’ is a Japanese savoury pancake. The batter is made with Flour and Egg. Today I didn’t use Flour at all. This is No-Carb ‘Okonomiyaki’. Because Egg can be cooked a lot quicker than the batter made with Flour, the cooking process is different.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

1/2 tablespoonOil
80 gthinly sliced Pork *cut into bite-size pieces, Pork Mince can be used
1-2Cabbage Leaves *about 80g, thinly sliced
Salt & Pepper
2Eggs *whisked
Okonomiyaki Sauce
Japanese Mayonnaise
Spring Onion *finely chopped

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Steps

1

Heat Oil in a frying pan, not-stick recommended, over medium heat, cook Pork, then add Cabbage, and stir-fry until Cabbage is soft. Season lightly with Salt & Pepper.
2

Lower the heat, form the Pork & Cabbage into a round shape, spreading evenly, then gradually pour whisked Eggs over the Pork & Cabbage evenly.
3

When the bottom is set, flip the omelette over, and cook the other side as well. It won’t take long to cook.
4

Place the omelette on a serving plate. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, sprinkle with some finely chopped Spring Onion, and enjoy. *Note: If you have Katsuobushi (Bonito Flakes) and Aonori (Dried Green Laver Flakes), you might wish to sprinkle with them.