Okonomiyaki Bento

Name: Okonomiyaki Bento
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 ounces (100 g) pork belly, thinly sliced; 1 cup (120 g) all-purpose flour; 1 cup (235 ml) Dashi; 1 large egg; 2 tablespoons (20 g) grated nagaimo (Chinese yam); 2 tablespoons (20 g) grated nagaimo (Chinese yam); ¼ teaspoon salt; ¼ teaspoon soy sauce; 3 cups (270 g) finely chopped cabbage; 4 green onions, finely chopped; 2 tablespoons (20 g) finely chopped benishoga (pickled red ginger); 2 tablespoons (20 g) finely chopped benishoga (pickled red ginger); 1 tablespoon (15 ml) vegetable oil; Okonomiyaki sauce, for topping; Japanese mayonnaise, for topping; Aonori (dried green seaweed flakes), for topping; Aonori (dried green seaweed flakes), for topping; Katsuobushi (dried bonito flakes), for topping; Katsuobushi (dried bonito flakes), for topping

Preparation info

Yield:
2
Servings

Difficulty
Easy
Ready in
25 min

Appears in

Simply Bento

By Yuko and Noriko

Published 2018

About

Okonomiyaki is a savory cabbage pancake with okonomiyaki sauce and Japanese mayo. The batter has nagaimo (Chinese yam), which gives the pancake a softer texture and helps it taste good even at room temperature, but you can omit it if you can’t find it.

Ingredients

Okonomiyaki

3 ounces (100 g) pork belly, thinly sliced
1 cup (120

Asia
Japan
Main course

Method

Cut the sliced pork into 1-inch-wide (2.5 cm) pieces.
In a large bowl, whisk together the flour, dashi, egg, nagaimo, salt, and soy sauce until smooth. Add the chopped cabbage, green onions, and benishoga and combine well.
Heat the oil in a large skillet over medium heat. Pour one-quarter of the batter into a 4-inch (10 cm) circle. Top with one-quarte