Vital Veg, organic farm, cabbage

Okonomiyaki, or Japanese 'pizza'

150g cabbage, finely shredded
80g leeks, well washed and chopped
130g wholemeal flour
A pinch or two of sea salt
2 eggs, beaten
1 tbsp olive oil
Toasted flaked almond and chives, to finish

There are various regional styles of okonomiyaki, but the recipe here is a Californian interpretation of the Osaka style.
Serves 1-2

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large frying pan over a medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flipthe okonomiyaki, slide it out of the skillet on to a plate. Place another plate on top and flip both over together. If you need a bit more oil in your skillet, add it now, then slide the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side – another 3 -5 minutes.

Sprinkle the okonomiyaki with toasted almonds and chives, or any other topping of your choice, and slide it on to a cutting board to cut into wedges.

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