2 Serves
77 Mins
Thinly slice the cabbage and prepare the batter in a mixing bowl.
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TaiwaneseVitamin E
3 mg / 15 mgVitamin K
74 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
118 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
289 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
108 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Heat a thin layer of cooking oil in a large skillet over medium heat.
Pour a small amount of batter into the skillet to form a thin crepe, then layer with shredded cabbage and pork belly slices.
Flip the pancake carefully, add the yakisoba noodles to the skillet, and cook until the pork is crispy and the noodles are heated through.
Season the dish with salt and pepper, then drizzle generously with okonomiyaki sauce before serving hot.
27
g49
g13
g
Japanese
Japanese