Wombok & pork okonomiyaki
Wombok & Pork Okonomiyaki is a savoury Japanese pancake made with ground pork, Chinese cabbage, and scallions, all bound together with a batter of flour and gravy. This dish features a delightful combination of flavours, enhanced by a drizzle of Worcestershire sauce and mayonnaise.
Cook time 30 min
Prep time 15 min
Ingredients:
3/4 cup scallions6 oz ground pork
1 cup self-raising flour
1 cup chicken gravy
2 eggs
1 cup chinese cabbage (pak-choi)
2 tbsp olive oil
2 tbsp worcestershire sauce
1/2 cup mayonnaise
Instructions:
- Chop the scallions.
- Finely shred the Chinese cabbage (pak-choi).
- Beat the eggs in a small bowl.
- In a large mixing bowl, combine the self-raising flour and chicken gravy. Stir until smooth.
- Add the beaten eggs to the flour mixture and mix well.
- Fold in the ground pork, shredded Chinese cabbage (pak-choi), and chopped scallions. Mix until all ingredients are evenly distributed.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Pour half of the batter into the skillet, spreading it out to form a pancake about 1/2 inch thick.
- Cook for about 5-6 minutes on each side, or until the okonomiyaki is golden brown and cooked through. Use a spatula to gently flip the pancake.
- Remove the cooked okonomiyaki from the skillet and set it aside. Add the remaining tablespoon of olive oil to the skillet and cook the second pancake the same way.
- Place each okonomiyaki on a serving plate.
- Drizzle Worcestershire sauce and mayonnaise over the top.
- For added garnish, you can sprinkle additional chopped scallions or sesame seeds on top.
- Serve immediately and enjoy your delicious Wombok & Pork Okonomiyaki!
Wombok & pork okonomiyaki FAQ:
Each side of the okonomiyaki should be cooked for about 5-6 minutes on medium heat. The total cooking time per pancake is approximately 10-12 minutes.
The pork should be cooked until it is no longer pink in the center and registers an internal temperature of at least 160°F (70°C). The okonomiyaki will also be golden brown on both sides.
Yes, you can store leftover okonomiyaki in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
You can substitute the ground pork with ground chicken or tofu for a vegetarian option. If you don't have self-raising flour, you can use all-purpose flour mixed with a teaspoon of baking powder.
It's best to prepare the batter just before cooking to ensure freshness and avoid any changes in texture. However, you can chop the vegetables and meat in advance and store them separately until ready to mix.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 20g
Carbohydrates 36g
Fiber 1.75g
Sugar 2.54g
Fat 33g
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