Okonomiyaki

This popular Japanese dish is a savoury pancake made mostly with cabbage and topped with a drizzle of mayo and a savoury sauce. Traditionally, a special type of flour is used but it’s hard to find here, so panko crumbs are substituted instead.

3 packed cups finely shredded cabbage 1 teaspoon salt

4 large free-range eggs, beaten

1 bunch spring onions, thinly sliced

¾ cup panko breadcrumbs OKONOMIYAKI SAUCE

¼ cup tomato sauce

2 teaspoons dark soy sauce

1 teaspoon Worcestershire sauce GARNISHES

Mayonnaise (preferably Japanese

Kewpie mayonnaise)

Black and white sesame seeds, toasted Pickled ginger

Seaweed flakes or cut strips of sheet nori Microgreens (optional)

Put the cabbage in a large glass bowl. Sprinkle with salt and mix well to coat. Allow it to sit for about 15 minutes to soften. Rinse the cabbage and drain well.

In a large bowl combine the eggs, cabbage, spring onions and panko and stir well – expect the mixture to be loose, not like a classic pancake batter.

Heat a non-stick frying pan over a medium heat. Brush the pan with sunflower oil and scoop half the cabbage mixture into the centre of the pan. Flatten gently with a spatula to about 1cm thick. Cook for 3-4 minutes then gently flip to cook the other side for 3-4 minutes, adjusting the heat as needed. Check the centre with a fork to make sure the batter is cooked through. Repeat with the remaining mixture.

Okonomiyaki sauce: Stir the ingredients together in a bowl.

Drizzle each pancake with thin lines of okonomiyaki sauce and mayonnaise. Top with sesame seeds, pickled ginger and seaweed. Sprinkle with microgreens, if desired. Serve hot. Makes 2