This popular Japanese Street food similar in a way to a frittata is very versatile. Most of the extras and toppings can be swapped out for whatever you have on hand. The main basics that need to be included are the cabbage and egg mixture - all the rest can be adapted to suit what you have in the pantry.
METHOD
- Preheat oven Fan Assisted+ Steam High humidity (70%) or Fan assisted Grill + humidity 210C
- In a skillet or oven proof frying pan, fry off the pork belly slices in a little oil until browned and crispy.
- Arrange slices evenly in the base of the pan
- In a large bowl, mix 1 cup water with 1tspn vegetable stock or instant dashi powder,
- Sprinkle in flour and baking powder and whisk until lump free
- Beat in eggs, soy sauce and sesame oil
- Mix in cabbage and spring onion
- Pour mixture on top of pork slices and place on hob on medium heat until egg mixture starts to set on the base but is still runny around the cabbage.
- Place pan in top half of oven and cook for 15 minutes or until egg mixture is set throughout.
- Turn out onto serving dish and drizzle with sauces/ mayonnaise , top with bonito flakes, furikake or nori and pickled ginger, then drizzle with more mayonnaise if desired.
- Serve immediately
10-12 slices of boneless pork belly ( the thickness of thick cut bacon) or replace with bacon, or even prawns, or omit if serving a vegetarian version
1tspn vegetarian stock, or instant dashi powder
1 cup water
2 T soy sauce
1T sesame oil
1/3 cup plain flour
1tspn baking powder
4 large eggs
1/4 of a small cabbage, sliced
4-6 spring onions, diced
Handful bonito flakes
Furikake of your choice to sprinkle on top or chopped nori (optional)
savoury sauce such as teriyaki or yakitoba
kewpie mayonnaise
4-6 T pink pickled ginger
