CookPal AI
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Spring Cabbage Hashimaki

Coût $10, économiser $5

Source: Recommended by CookPal

  • 30 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Meat

    • 4 slices thinly sliced pork belly (30g)

  • Vegetables

    • 4 leaves spring cabbage

  • Seasoning

    • 🧂 A pinch of salt and pepper

  • Oil

    • 1/2 tbsp salad oil

  • Batter

    • 🥚 1 egg
    • 100g all-purpose flour
    • 3 tbsp tempura bits
    • 1 tbsp pickled ginger
    • 1/3 tsp Japanese dashi powder
    • 💧 150ml water

  • Toppings

    • 2 tbsp okonomiyaki sauce
    • 1 tbsp mayonnaise
    • A sprinkle of aonori (seaweed flakes)

ÉTAPES

1

Thinly slice the spring cabbage.

2

Cut the pork belly slices in half and season with salt and pepper.

3

In a bowl, mix all batter ingredients until slightly thickened.

4

Heat a hot plate to medium temperature and lightly grease with salad oil using a paper towel. Pour one ladle of batter and spread into a rectangular shape. Add 1/4 of the shredded cabbage evenly on top, then place 2 slices of pork belly vertically. Cover lightly with more batter and cook for 5 minutes until the batter sets.

5

Flip the hashimaki and press gently with a spatula. Cook for another 5 minutes until the pork is fully cooked. Repeat for all 4 servings.

6

Wrap the hashimaki around chopsticks and secure. Repeat for all servings.

7

Serve the hashimaki on a plate and drizzle with okonomiyaki sauce and mayonnaise. Sprinkle with aonori.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 10g
    Protéines
  • 30g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use regular cabbage if spring cabbage is unavailable.For a Western twist, substitute okonomiyaki sauce with pizza sauce and add cheese.Adjust the seasoning to your preference.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.