For Lunch! Bean Sprout Omelet Topped with Pork Belly

For Lunch! Bean Sprout Omelet Topped with Pork Belly

You can make this dish with pork belly and bean sprouts, which you may have in your refrigerator anyway. If you have cabbage, it will be even more delicious.

Ingredients: Serves 1

Thinly sliced pork belly
2 slices
White flour
1 tablespoon
Japanese dashi stock
2 tablespoons
Bean sprouts
as needed
1 leaf
1 tablespoon
Okonomiyaki sauce
2 tablespoons


1. Mix the egg, flour, and water to make an egg batter. Prepare the mayonnaise to act as a glue. Fry the pork belly in a pan and remove.
2. Spread oil in a pan and pour in some of the egg batter in a thin layer. Place the cabbage and bean sprouts on top. Cover with a lid and steam cook.
3. When the ingredients are heated through, fold them up as if you would a regular omelet. Top with the pan fried pork belly and serve.
4. You can also add pork belly to the filling and roll it with the cabbage and bean sprouts. Garnish with bonito flakes, mayonnaise or sauce.

Story Behind this Recipe

This dish is easily made with ingredients you may already have in your refrigerator.