Okonomiyaki

• 50g plain flour
   
• 60ml dashi stock (room temperature) -½ teaspoon sea salt

• 3 egg

• 100g white cabbage, finely sliced

• 50g chinese chives, finely sliced
• 50g pak choi, finely sliced
• 2 spring onions, finely sliced at an angle

Toppings to serve

• Okonomiyaki sauce
• Japanese mayonnaise
• Ao nori
• Katsuobushi flakes
• Roasted sesame seeds
• ½ large chilli, sliced

1. Begin by whisking together the plain flour, dashi stock, salt and egg together in a bowl to create your batter. Add half of your spring onion and all of your finely sliced vegetables, stir to combine and coat completely.

• 2. In a non-stick frying pan (with accompanying lid for later) heat 1 teaspoon of vegetable oil over a medium high heat. Crack an egg into the pan, let it cook for a minute before gently mixing the yolk with the white, pour the batter into your pan, spread evenly to the edges of the pan.

  3. When the bottom side of the pancake is nicely browned, carefully flip over, cover and cook for a further 5 minutes.

  4. Remove the lid and flip over once more to cook uncovered for 2 minutes.

  5. Transfer to a plate and garnish with chilli and remaining spring onion. Add the toppings of your choice and serve immediately.

  Enjoy!