Cabbage and corn okonomi-yaki.

MAKES 4

This okonomi-yaki is totally unique and gluten-free, lighter than the usual Japanese okonomi-yaki. We use lots of fresh sweetcorn mixed with finely shredded cabbage. This recipe makes four okonomi-yaki, but you can make smaller ones as a snack or larger ones as a full meal.

300g savoy cabbage, finely shredded

Pinch of salt

250g corn, about 2 cobs, or use corn kernels

200g rice flour

200ml Dashi (see left-hand page) ½ tsp salt

2 eggs

3 spring onions, chopped

4cm piece fresh ginger, grated or finely chopped

1 tbsp olive oil

CIBI’S OKONOMI-YAKI SAUCE

2½ tbsp soy sauce or tamari

2 tbsp rice vinegar

1 tbsp sugar

1 tbsp finely chopped spring onion 1 tsp sesame oil

To make the sauce, combine all the ingredients in a small bowl and mix well. Soak the cabbage in cold water for

10-15 minutes, then drain well.

If using corn cobs, bring a saucepan full of water to a boil. Add the salt and corn to the pan and cook for

5–8 minutes. Drain and set aside to cool. Once the corn has cooled, cut kernels off the cob.

In a bowl, whisk together the flour, dashi and salt until well mixed.

In another bowl, beat the eggs with a fork or chopsticks.

In a large bowl, combine the cabbage, corn, spring onion, ginger, eggs and flour mixture. Mix well with a fork or chopsticks.

Heat the oil in a frying pan over a medium-high heat. Pour a quarter of the batter in, forming a round pancake. Reduce the heat to medium-low and cook until crisp and brown, about 5-7 minutes on each side. Repeat to make three more pancakes. If necessary, add more oil to the pan.

Plate the pancakes and brush some sauce over the top before serving.