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Leek okonomiyaki

This recipe for leek okonomiyaki uses a sourdough-based batter. This gives it a rich, deep flavour with refined acidity. 

Makes 760g. 

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Allergens and dietary requirements

  • Fish
  • Gluten
  • Egg
  • Pescetarian

Ingredients

200
g
flour
180
g
sourdough starter
2
eggs
185
g
dashi
100
g
leek, finely cut
100
g
oxheart cabbage, finely cut
as needed
sunflower oil
as needed
salt and pepper

Scale recipe

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