Pancake mixture: 4 oz. flour, 1/2 pint water
Shredded cabbage
Finely sliced pork
1 egg
Method: Mix flour and water and cook 1 7" pancake in frypan. Cover pancake with shredded cabbage. Break egg into middle of cabbage. Place a layer of sliced pork over pancake. To bind thinly cover with more pancake mixture. Turn when ready and cook until pork is tender. Serve with rice, seaweed balls and Okonomiyaki sauce, tomato or worcestershire sauce.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.18.
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