Okonomiyaki-Style Pancake with Pork Strips, Cabbage, and Egg

Cut 200g of cabbage into strips 3mm wide and 3cm long. Unfold the 150g of pork into slices no thicker than 2mm, cut them 2cm wide, and separate any overlapping pieces. Wash hands, the knife, and the cutting board after contact with raw meat, and keep finishing utensils separate.

Add 2g of rice bran oil to a frying pan and heat over medium heat. Spread the pork out and stir-fry. Add the cabbage and 1g of salt, and continue stir-frying until the meat is no longer pink, the cabbage has wilted, and the moisture at the bottom of the pan has evaporated. This is a preliminary step; do not rely solely on color to confirm safety—check the internal temperature at the end. Spread the mixture thinly in a shallow, clean container. Once it has cooled slightly, refrigerate it immediately to chill completely.

Beat 2 eggs in a bowl and weigh out 100g. Add 40g of cake flour and 30ml of water, and mix until no flour lumps remain. Mix in the chilled filling, weigh the actual total batter, and divide it into equal halves in containers. Do not taste the batter. Cover and refrigerate the waiting portion.

With the appliance and accessories fully cooled, install the steam tray and water tray. Add 300ml of room-temperature water to the tank without exceeding the MAX line. Brush 1g of rice bran oil onto the pot. Spread half the batter across the entire bottom, no thicker than 2cm. Check that it stays below the MAX line, then place the pot on the inner rack with its handles pointing front-to-back. Do not block the steam vent.

Without preheating, start Hi Steam at 160℃ for 20 minutes. After 10 minutes, press START/STOP to pause. Hold the handle and place the basket on a trivet. If the surface and center have set and the pancake can be lifted intact with a spatula, move it to a clean heat-resistant plate and measure its center as described in the next step. If the completion criteria are met, finish cooking. Otherwise, remove the thermometer and return the pancake to the pot. If the batter is still liquid, do not force it out. In either case, if there is no burning or other abnormality, return the basket to the appliance and press START/STOP to resume the remaining set time. Stop if there is burning or any abnormality.

Drizzle 15g of sauce and 7.5g of mayonnaise over the batch that meets the completion criteria, and serve immediately. Clean the main unit and accessories only after they have cooled completely, then repeat the process—starting with filling the water reservoir and coating the pot with oil—using the remaining half of the batch stored in the refrigerator. Use 300ml of water and 1g of rice bran oil, and follow the same settings along with the mid-process and final checks. Finish with the remaining 15g of sauce and 7.5g of mayonnaise.

Stop heating and, without eating, proceed to “Discuss these instructions.” Please report the weight of the batter for one batch, the maximum thickness, the actual total heating time, the time it was removed from the machine, the condition of the surface and center, and the measured core temperature and holding time. We do not specify any additional time without justification. Simply moving on to the consultation stage does not confirm that the food is fully cooked.