Okonomiyaki (Japanese Cabbage Pancakes)

Nothing beats that mouth watering umami flavour that traditional okonomiyaki brings. This version is simple and can be easily recreated at home. It is also vegetarian and slightly healthier than the deep-fried version. Crispy on the outside and soft in the centre, this recipe is one to add to your weekend rotation. Serve with homemade sushi and a side of miso soup for an impressive Japanese feast!

Ingredients (makes 4 pancakes):

• 4 eggs

• 1/2 cup plain flour

• 2 cups thinly sliced/shredded white or green cabbage

• 1 tablespoon soy sauce

• 1 teaspoon minced ginger

• black pepper

• 1 small carrot, grated

• 2 spring onions, thinly sliced To serve:

• kewpie mayo

• sriracha

• additional chopped spring onions

• sesame seeds

Method:

1. Lightly beat the eggs in a mixing bowl. Add the flour and whisk together to form the batter.

2. Add soy sauce, ginger and black pepper to taste.

3. Add the carrots, spring onions and cabbage and mix well.

4. Spoon 1/4 of the mixture into a hot frying pan coated with oil. Fry on medium-low heat for a few minutes or until it is golden brown and crispy, then flip and cook until heated through.

5. Repeat three more times with remaining mixture.

6. Serve hot, topped with kewpie, sriracha, spring onions and sesame seeds.