The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Okonomiyaki-style bacon and cabbage omelette
'Arigato' to the internet's East-meets-West inspo for sparking our take on Japan's famous savoury pancake. In our version, bacon strips sizzle, then swirl in beaten egg boosted with tamari, our ginger and garlic paste, and sliced spring onions and cabbage. As this omelette turns golden in a hot oven, cucumber and a dash of rice vinegar rev up boiled rice. A flourish of gochujang, yogurt and radish and you'll be diving in... before you can take a pic!
SWK: High protein
Plants 4
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Serving size
Ingredients
- 4 eggs (Eggs) (free range medium egg)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 radish
- 1 midi cucumber
- 140g basmati rice
- 1 savoy cabbage
- 2 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
- 4 spring onion
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 100g smoked bacon (use half) (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 545
Protein: 35g
Carbs: 75g
Fat: 14g
Ingredients
- 280g basmati rice
- 1 savoy cabbage
- 8 spring onion
- 8 x eggs (Eggs) (free range medium egg)
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 cucumber
- 4 radish
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 4 tbsp gochujang paste (Cereals Containing Gluten, Soya, Wheat) (Black Bean Puree(SOYBEANS (SOYA), Water, Salt, WHEAT.), Fermented Cayenne Mash (Cayenne Pepper, Salt, Acetic Acid E260), Red Chillies, White Wine Vinegar, Garlic, Mirin, Cornflour, Yeast Extract.)
Nutritional Information
Calories: 544
Protein: 36g
Carbs: 74g
Fat: 13g
Okonomiyaki-style bacon and cabbage omelette
'Arigato' to the internet's East-meets-West inspo for sparking our take on Japan's famous savoury pancake. In our version, bacon strips sizzle, then swirl in beaten egg boosted with tamari, our ginger and garlic paste, and sliced spring onions and cabbage. As this omelette turns golden in a hot oven, cucumber and a dash of rice vinegar rev up boiled rice. A flourish of gochujang, yogurt and radish and you'll be diving in... before you can take a pic!
Cook time:
25 mins
Cuisine:
Japanese
Food group:
Pork
Allergens: Eggs, Cereals Containing Gluten, Soya, Wheat, Milk
Cooking Instructions
Before you start
- 1x large saucepan
- 1x mixing bowl
- 1x medium non-stick ovenproof frying pan
Cook the rice
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cook the rice in boiling water for 10-12 mins, then drain and return to the pan.
Beat your eggs
- Meanwhile, core, trim and thinly slice the cabbage. Thinly slice the spring onions.
- In a mixing bowl, combine the cabbage and spring onions, then crack in the eggs. Squeeze in the ginger & garlic paste and half the tamari, then stir well.
Get frying!
- Trim any visible fat from half the pack of bacon, saving the rest for another dish (use the whole pack for 4 portions), then slice into strips.
- Spritz a medium non-stick ovenproof frying pan (use a large pan for 4 portions) with cooking spray and put it over a medium-high heat. Fry the bacon for 2-3 mins, until browned all over.
Pop the omelette in the oven
- Tip the egg mix into the pan and spread it evenly. Cook for 3-4 mins, then place the pan in the oven and bake for 6-8 mins, until the omelette is golden brown on top.
Finish & serve
- Dice the cucumber into 1cm chunks. Trim and thinly slice the radishes, then cut the slices into matchsticks.
- Add the remaining tamari, the cucumber and vinegar to the rice.
- Drizzle the gochujang and yogurt over the omelette, then scatter the radishes on top and serve with the rice.