Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Savoury pork and cabbage scramble — Japan.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g pork mince (ground pork) or strips
- 300 g cabbage, finely shredded
- 3 eggs, beaten
- 2 spring onions (scallions)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil
- Sesame seeds and a little mayo, to serve
- Salt and black pepper
Method
- Heat the oil in a large pan over a high heat and stir-fry the pork for 5 minutes, until browned.
- Add the shredded cabbage and cook for 5 minutes, until wilted but still with a little bite.
- Pour in the beaten eggs and stir gently until just set and folded through the cabbage.
- Add the soy sauce and sesame oil and toss. Taste before seasoning further.
- Serve drizzled with a little mayonnaise and scattered with sesame seeds and spring onion.
Swaps and tips
This is a deconstructed, low-carb take on okonomiyaki (no flour). A little Japanese mayo on top is delicious. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 50 g | 10 g | 7 g | 50 g | 695 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
