From 101 cookbooks.com.

Serves 2

Leeks are notoriously gritty.  To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - were I rinse and swish them to loosen up any dirt.  Drain and repeat if needed.  Then chop/slice.

2 cups Cabbage, finely shredded

1 cup Leeks, well washed and chopped (see cleaning notes above)

2/3 cup All-Purpose Flour

A Pinch or two of Salt

2 Eggs, beaten

1 + TB Olive Oil

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 skillet over 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 flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding 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.  When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.