It was last year’s Easter holidays when I sowed the seeds of Kale in my veggie garden. It’s been more than 10 months, we are still harvesting them. I was running out of the ideas how to cook them. Then I thought of making ‘Okonomiyaki’ using Kale. You know Kale smells like cabbage. It should work… then the result was brilliant! If your children don’t like Kale, try this ‘Kale Okonomiyaki’. They will love it! You really can’t taste Kale, but you will benefit the full goodness of Kale!
2 to 3 Servings
Kale Leaves 100 to 150g *thinly sliced
*Add as much as you like if you can combine with the batter
Carrot 1 *shredded or slices to thin strips
Plain Flour OR Self-Raising Flour 1 cup
Water 1 cup
Salt a pinch
Dashi Power 1/4 teaspoon *optional
Thinly Sliced Pork Belly 100g
Benishoga (red pickled ginger) *optional
- Make the batter by mixing the Flour, Water, Eggs, Salt and Dashi Powder.
- Add thinly sliced Kale and Carrot to the batter and mix it well.
- Oil a barbecue hotplate or a frying pan and cook pork on both sides.
- Pour the Kale batter mixture over the pork pieces to form a pancake. When the edge of the pancake has set, flip the pancakes over, and cook for 2 or 3 minutes until all the batter is cooked. You may turn the pancakes over a few times while cooking.
- Place the pancake on a plate with the pork on the top. Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Katsuobushi and Aonori. Benishooga (pickled ginger) also goes well with Okonomiyaki.
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