JAPANESE OKONOMIYAKI

From Good Food reader Yuriko Nukumizu

‘I like okonomiyaki (a savoury pancake) because it includes plenty of cabbage, so it’s a good way to use up your leftovers. Plus, the sauce and mayonnaise go perfectly together. Katsuobushi (smoked and fermented tuna, sometimes called bonito flakes) is used in this version, but it’s totally optional – if you can find it at a specialist Japanese supermarket, it adds delicious umami flavour.’

SERVES 2 PREP 10 mins COOK 20 mins EASY

1 egg

60g plain flour

1 tsp vegetable bouillon powder 200g green cabbage,

finely shredded

1 tbsp vegetable oil

100g cooked pork belly, thinly sliced

into bite-sized pieces

For the sauce

1½ tbsp Worcestershire sauce

1 ½ tbsp ketchup ½ tbsp caster sugar

For the toppings

2-4 tbsp mayonnaise

1 green nori (seaweed) sheet,

shredded

3 spring onions, finely sliced katsuobushi (bonito flakes), to

serve (optional)

1 Crack the egg into a large bowl and tip in the flour, bouillon powder and 100ml water. Mix well. Stir in the shredded cabbage and season well. 2 Heat the oil in a small, deep frying pan or skillet (ours was around 19cm) over a medium heat and fry the pork belly slices for 4-5 mins until golden and the fat has rendered. Pour the cabbage mixture over, stir everything together and fry for 5 mins until dark brown underneath and semi-cooked. Flip and cook for 5 mins more.

3 Meanwhile, make the sauce by whisking all the ingredients. Season lightly. 4 When the okonomiyaki is cooked, transfer to a serving plate and top with the sauce, mayo, green nori, spring onions and katsuobushi, if using.

GOOD TO KNOW fibre • vit c • 1 of 5-a-day

PER SERVING 527 kcals • fat 31g • saturates 6g •

carbs 39g • sugars 15g • fibre 7g • protein 20g •

salt 1.9g