Japanese food is one of my most loved cuisine so far – the simplicity and flavour always takes people to a great culinary experience. Okonomiyaki is a typical Japanese dish originated in Osaka, popular in many places around the world. Normally the dish is cooked with cabbage in flour with the addition of seafood or chicken or pork. Murray Valley Pork, one of my favourite in Australia, had this beautiful scotch fillet steak in a roll. I am tired of the good ol’ way of roasting so I created a dish using the okonomiyaki plating but with murray valley pork scotch fillet. I call it Porkonomiyaki – effectively, Japanese pork schnitzel in the style of an okonomiyaki 🙂
Sounds fun and looks yummo? Let’s get onto it. Very easy and simple!
Porkonomiyaki, fennel & bonito flakes
2 Slices of thick cut murray valley pork scotch fillets
half of a fennel, shredded
Kewpie Mayonnaise, original and wasabi
Japanese bread crumbs from Naked Sushi
A pinch of salt and pepper
- Use a meat tenderiser to punch the steaks until flat and soft. Add a pinch of salt and pepper on both end to season.
2. Season for 10 mins, then cover the meat with flour on both sides. Dip the meat in sufficient amount of egg (yolk mixed in) and cover again with breadcrumbs.
3. Small amount of oil in the pan and place the meat from step 2 in the pan. Cook on medium heat until one side is golden crispy. Turn over.
4. Once both sides are golden and crispy, take the fillet out of the pan to rest on a piece of paper towel to drain any excessive oil.
5. To plate, place a layer of shredded fennel on a plate and then place the pork on. Add layers of the Kewpie Mayo. Top up with bonito flakes and sprinkle with shichimi powder.
Now, here you go. Porkonomiyaki with Murray Valley Pork, my way. This is a showcase of a dish which can be so simple to make but taste much better than your normal schnitzel.
Hope you enjoy it!