The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Japanese Pork & Cabbage Okonomiyaki
Whip up this Japanese-style pancake, starring free-range British pork, thinly sliced cabbage and spring onions. Add gentle nuttiness with sesame oil and seeds, then drizzle with a moreish homemade sauce.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tsp sesame seeds (Sesame)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 25g honey
- 1 tbsp sesame oil (Sesame)
- ½ tbsp dulse seaweed flakes
- 2 egg (Eggs)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tsp smoked paprika
- 1 savoy cabbage
- 25g pea shoots
- 300g free-range diced pork
- 4 tbsp buckwheat flour
- 2 spring onion
Nutritional Information
Calories: 562
Protein: 48g
Carbs: 28g
Fat: 29g
Ingredients
- 0.5 tbsp dulse seaweed flakes (use half)
- 2 egg (Eggs)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 spring onion
- 25g pea shoots (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 savoy cabbage (use half)
- 1 x 150g free-range diced pork
- 25g honey (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 4 tbsp buckwheat flour (use half)
- 2 tsp sesame seeds (use half) (Sesame)
- 1 tsp smoked paprika (use half)
Nutritional Information
Calories: 564
Protein: 54g
Carbs: 29g
Fat: 26g
Japanese Pork & Cabbage Okonomiyaki
Whip up this Japanese-style pancake, starring free-range British pork, thinly sliced cabbage and spring onions. Add gentle nuttiness with sesame oil and seeds, then drizzle with a moreish homemade sauce.
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Cooking Instructions
- Place the flour in a mixing bowl and crack in the eggs. Season with sea salt and stir to make a smooth batter. Trim and finely slice the cabbage and spring onions, then add to the batter along with half the seaweed. Mix well.
- Heat a medium frying pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 3-4 mins, until golden brown. Add half the tamari and cook for 2 mins, until glazed and cooked through. Transfer to a plate and set aside.
- Heat another medium frying pan with the sesame oil on medium heat. Add the batter, spreading and pressing it with a spatula into a large compact pancake. Cook for 3-4 mins, until golden brown. Carefully slide the pancake out onto a clean plate.
- Place another plate on top and flip, so that the cooked side faces up. Slide it back into the pan and cook for 3-4 mins, until both sides are golden brown. Meanwhile, make the sauce; in a small bowl, mix the sundried tomato paste, half the paprika, honey and remaining tamari with 2-3 tbsp water.
- Cut the pancake into quarters. Place the pork on top. Drizzle over the sauce and garnish with the pea shoots, sesame seeds and the remaining seaweed flakes.
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