This sprouts and leek okonomiyaki with yuzu yoghurt sauce is the perfect healthy, light meal when you want something quick, nourishing and full of flavour. Inspired by Japanese okonomiyaki but made with seasonal Brussels sprouts and leek, this easy savoury pancake is crisp on the outside, soft in the middle and packed with vegetables. Finished with a fresh, citrusy yuzu yoghurt sauce and simple spring onion garnish, it’s an ideal recipe for light lunches, healthy dinners, meat-free meals and anyone looking for a fresh, veggie-packed twist on classic Japanese-style comfort food.
The best thing? It’s cooked in the Season Cast Wide Reversible Griddle Pan, which lets you cook a couple of pancakes at the same time – so they’re ready together, hot, crisp and perfect for serving.
Number of servings: 2
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Okonomiyaki:
250g Brussels sprouts, finely shredded
½ medium leek, thinly sliced
2 eggs
100ml vegetable stock (or Dashi if available)
80g plain flour (or rice flour for extra crisp), adjust to consistency - You can replace 20% with yam flour if available
½ tsp baking powder
1 tbsp soy sauce
1 tsp mirin
A pinch of salt
Yuzu Yoghurt Sauce:
120g yogurt
1 tsp Dijon mustard
1 tsp yuzu juiceÂ
Pinch salt
Method
Finely slice the Brussels sprouts and leek. Add them to a Season Mixing Bowl.
Lightly beat the eggs and add them to the bowl.
Add the vegetable stock, soy sauce, mirin, baking powder and a pinch of salt.
Add the flour bit by bit, mixing as you go, until you achieve a slightly runny but not thick consistency.
To make the sauce, add all the sauce ingredients to a bowl, mix well and set aside.
Preheat the Season Cast Iron Wide Reversible Griddle Pan on both hobs over medium–high heat.
Once smoking hot, use a Season Silicone Pastry Brush to coat the surface with vegetable oil.
Pour half the batter onto one side of the pan and the remaining batter onto the other side.
Use two Season Silicone Turners to shape the batter by gently pushing it inwards to form neat pancakes.
Once set, gently press each one down slightly.
Drizzle some water around the okonomiyaki and cover with a metal mixing bowl. Let it steam for 3–5 minutes, until all the water has evaporated.
Carefully remove the hot bowl, slide both turners underneath each okonomiyaki and flip.
Cook for another 5 minutes, until golden and cooked through.
Drizzle the yoghurt sauce on top and garnish with finely sliced spring onions.
