Japan’s famous savoury pancake ‘Okonomiyaki’ is commonly made with Cabbage, but other vegetables can be used, and I have shared my recipes on this website. Today I used Wombok, and it worked fine. The texture of the thick white parts of Wombok is lovely in Okonomiyaki, however, ‘Wombok Okonomiyaki’ tends to become wet as more water comes out from Wombok. You need to alter the amount of water to use when you make the batter.
150g Wombok *thick white parts are more suitable
5 tablespoons Self-Raising Flour OR Plain Flour
3 to 4 tablespoons Water *add extra if required
1 pinch Dashi Powder *optional, I used Kombu (Kelp) Dashi
80g thinly sliced Pork *cut into bite-size pieces
1-2 teaspoons Oil
Aonori (Dried Green Laver Flakes) *optional
Katsuobushi (Bonito Flakes) *optional
- Clean Wombok leaves. If you wash them with water, drain well, then slice into 6-7mm thick pieces.
- Combine Egg, Flour, Water and Dashi Powder in a mixing bowl, add Wombok, and mix to combine. *Note: The batter should be thick and just enough to combine Wombok.
- Heat Oil in a frying pan and cook Pork on both sides. Cover with the Wombok mixture and form a pancake.
- Cook for 2 to 3 minutes, then flip the pancake over, and cook for 2 to 3 minutes until cooked through. You may turn the pancake over a few times.
- Place the pancake on a plate with the Pork on the top.
- Dress with Okonomiyaki Sauce and Japanese Mayonnaise, and sprinkle with Aonori (optional). If you have Katsuobushi (Bonito Flakes), you may wish to sprinkle with it as well.