← Nouns Cooking · Japanese

Ingredients

• 120 g thinly sliced pork belly, cut into 3 cm pieces
• 200 g green cabbage, cut into thin strips
• 1 tsp Soy sauce
• 1 tsp Mirin
• 1 pinch Black pepper
• 2 tbsp neutral oil, divided
• 3 Eggs
• 1 tsp potato starch or cornflour, mixed with 1 tsp water
• 1 pinch Salt
• 2 tbsp okonomiyaki or tonkatsu sauce
• 1 tbsp Japanese mayonnaise
• 1 pinch aonori or chopped spring onion

Method

1. Heat 1 tbsp oil in a frying pan over medium-high heat and fry the pork for 2–3 min until golden and a little crisp.
2. Add the cabbage and stir-fry for 2 min until just wilted. Season with the soy sauce, mirin and pepper, then tip onto a plate and wipe out the pan.
3. Beat the eggs with the starch mixture and salt; the starch keeps the omelette tender and stops it tearing.
4. Heat half the remaining oil over medium heat and pour in half the egg, swirling it into a thin round. When it is almost set but still glossy on top, spoon half the filling in a line across the middle.
5. Fold the two sides over the filling to make a parcel, then turn it out seam side down onto a plate. Repeat with the rest.
6. Zigzag over the sauce and mayonnaise and sprinkle with aonori. Serve hot.

Tips

• Add bean sprouts or a few strips of kimchi to the filling for crunch.
• A non-stick 20–22 cm pan makes the folding easy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook RecipeTin Japan