‘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.


2 Servings


1 large Leek *450 to 500g
200g Pork *thinly sliced
1 cup Self-Raising Flour OR Plain Flour
3/4 cup Water
2 Eggs
1/8 teaspoon Salt
1/4 teaspoon Chicken Powder OR Stock Powder *optional
Oil for cooking

Okonomiyaki Sauce
Japanese Mayonnaise
Aonori (Dried Green Laver Flakes) *optional

  1. 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.
  2. *Note: You can use most of parts of the Leek, so do not waste green parts.
  3. To make batter, mix Flour, Water, Eggs, Salt and Chicken Powder (OR Stock Powder). You may wish to add some Pepper as well.
  4. *Note: Reduce the amount of Batter if the amount of Leek is smaller. It should be just enough to combine sliced Leek.
  5. Add the batter to the sliced Leek and mix to combine.
  6. 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.
  7. 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.
  8. 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).
  9. Repeat with the remaining ingredients.
  10. *Note: Oven-baking is another method. Find how to bake here.