Katsu pork with sticky rice
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice
Okonomiyaki
Serves 1
Easy
Prep:
Cook:
You can easily adapt this Japanese savoury pancake - swap the prawns or bacon for a different take
Skip to ingredients
- 2 slices streaky bacon
- 1 egg
- 50g plain flour
- 50g sweetheart cabbagefinely shredded
- 2 spring onionssliced diagonally
- 50g small cooked prawns
- 1 tbsp oil
- 1 tsp brown sauce
- 1 tsp mayonnaise
Nutrition: per serving
- kcal613
- fat34g
- saturates7g
- carbs42g
- sugars4g
- fibre4g
- protein33g
- salt2.9g
Method
step 1
Heat a small (about 20cm) non-stick frying pan, add the bacon and cook over a medium-high heat for a few mins until cooked through. Remove the bacon from the pan with a slotted spoon and set aside. Once cool, cut into pieces.
step 2
Whisk the egg, flour and 4 tbsp water to make a batter, season and stir in the cabbage, half the spring onions, the prawns and the cooked bacon. Pour the oil into the pan, add the mixture and press down, then cook for 5 mins on a medium heat. Flip with a spatula, then cook for another 5 mins until golden and cooked through. Slide onto a plate and drizzle over the brown sauce and mayonnaise. Finally, scatter with the remaining spring onions.
