Happy weekend!
If you stopped by A Parisian Journey last week, you more than likely would have seen my 3-day guide to Kyoto. I absolutely adored my time in Kyoto and would definitely recommend visiting to anyone who is yet to go. Every aspect of this city was charming, from the dark, traditional restaurants, to the lantern adorned backstreets. For me, the cuisine in Kyoto was a particular highlight. One dish I especially loved was the Pork Belly Okonomiyaki.
This pancake-like dish, is filled with cabbage and either squid or pork, and topped with a rich sticky sauce and bonito flakes. It’s simple but incredibly delicious. When I returned to Paris, I couldn’t stop thinking about it so I decided to try and make it myself. Surprisingly, it tasted almost exactly like the Pork Belly Okonomiyaki I had in Japan.
If you plan on making this Pork Belly Okonomiyaki yourself, you’ll be pleased to know the sauce and bonito flakes can be found either in the Japanese stores near Rue Sainte-Anne in Paris, or on Amazon.
Pork Belly Okonomiyaki
Ingredients
- 250 g 2cups of flour
- 350 ml of water
- 1 tsp of salt
- 1 tsp of baking powder
- 2 tsp of sugar
- 700 g of cabbage roughly chopped
- 4 spring onions sliced
- 4 eggs
- 200 g of thinly sliced pork belly
- Okonomiyaki sauce
- Bonito flakes
Instructions
- In a large bowl, combine the flour, salt, baking powder and sugar. Add the water and eggs and mix until smooth. Add the cabbage and spring onions and mix again.
- Heat a small amount of oil in a medium size frypan. Add half the mixture and scatter the pork belly on top. Cook on low to medium heat for 15minutes. Carefully flip the okonomiyaki (I flipped it directly into another frypan), and continue to cook gently for another 15-20 minutes. Top with a thick layer of the sauce and bonito flakes.
- Repeat this process with the remaining mixture.
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