‘Okonomiyaki’ is a Japanese savoury pancake. Cabbage is commonly mixed with the pancake batter. However, many other Vegetables are suitable. I often add Carrot and Spring Onion. Kale Okonomiyaki is surprisingly brilliant. Broccoli, Cauliflower and Zucchini are also good. Today I tried with Leek, and it was a genius idea.
1 large Leek *450 to 500g
200g Pork *thinly sliced
1 cup Self-Raising Flour OR Plain Flour
3/4 cup Water
1/8 teaspoon Salt
1/4 teaspoon Chicken Powder OR Stock Powder *optional
Oil for cooking
Aonori (Dried Green Laver Flakes) *optional
- Clean the Leek, especially green parts need to be carefully cleaned. Thinly slice and place in a large mixing bowl. Today I had about 460g of sliced Leek.
- *Note: You can use most of parts of the Leek, so do not waste green parts.
- To make batter, mix Flour, Water, Eggs, Salt and Chicken Powder (OR Stock Powder). You may wish to add some Pepper as well.
- *Note: Reduce the amount of Batter if the amount of Leek is smaller. It should be just enough to combine sliced Leek.
- Add the batter to the sliced Leek and mix to combine.
- Oil a hotplate or a frying pan and cook 1/2 of thinly sliced Pork on both sides. Spread 1/2 of the Leek mixture over the Pork pieces to form pancakes.
- When the edges of the pancake has set, flip the pancakes over, and cook for 2 or 3 minutes until both sides are nicely browned and the batter is cooked. You may turn the pancakes over a few times while cooking.
- Place the pancake on a serving plate with the Pork on the top. Dress with your favourite sauce and enjoy. I dressed with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkled with Aonori (Dried Green Laver Flakes).
- Repeat with the remaining ingredients.
- *Note: Oven-baking is another method. Find how to bake here.