Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き)

Name: Japanese pork and cabbage okonomiyaki (Butatama 豚玉お好み焼き)
Yield: 2 servings
Cuisine: British
Ingredients: ■ Ingredients for okonomiyaki; 5 pieces (spring) cabbage; 10 cm leek; 1 can corn; Some fried balls(Japanese "agetama"); 5 pieces sliced pork; Some melting cheese; ■ Okonomiyaki dough; 100 g flour ★; 20 g starch ★; 4 g baking powder ★; 1 teaspoon soy sauce ☆; 1 teaspoon sugar ☆; 1 teaspoon ajinomoto soup stock (ajinomoto dashi)☆; to taste salt ☆; 1 egg; 160 cc Water; ■ Topping; some dried bonito (katsuobushi); some okonomiyaki sauce; some mayonnaise

KA @kana_from_japan

Tokyo

Easy and tasty idea for your lunch!

KA @kana_from_japan

Tokyo

Easy and tasty idea for your lunch!

Saved

Ingredients

2 servings

■ Ingredients for okonomiyaki
5 pieces(spring) cabbage
10 cmleek
1 cancorn
Some fried balls(Japanese "agetama")
5 piecessliced pork
Some melting cheese
■ Okonomiyaki dough
100 gflour ★
20 gstarch ★
4 gbaking powder ★
1 teaspoonsoy sauce ☆
1 teaspoonsugar ☆
1 teaspoonajinomoto soup stock (ajinomoto dashi)☆
to tastesalt ☆
1egg
160 ccWater
■ Topping
some dried bonito (katsuobushi)
some okonomiyaki sauce
some mayonnaise

Saved

Steps

1

Cut the cabbage leaves in small pieces.
2

Cut the leek and also cut in small pieces. Prepared the canned corn.
3

Measure all the ★ ingredients, add ☆ ingredients and mix beaten egg. Pour water little by little.
4

Add some cheese and agetama.
5

Add some oil into the pan, pour half of the dough and start frying.
6

Place some sliced pork on the top. Cook both sides of okonomiyaki for about 5 minutes.
7

When it's well cooked, done! Cook the other half of the dough as well. Apply okonomiyaki sauce. Draw stripes with mayonnaise slowly and it will be a pettern if you put lines from the side with using a chopstick. Add dried bonito.