Cabbage and corn okonomi-yaki

Serves 4 Gluten-free and lighter than the usual Japanese

okonomi-yaki (savoury pancake), with lots of fresh sweetcorn and finely shredded cabbage.

For the okonomi-yaki sauce

— 2½ tbsp soy sauce

or tamari

— 2 tbsp rice vinegar

— 1 tbsp sugar

— 1 tbsp spring onion,

finely chopped

— 1 tsp sesame oil

For the pancakes

— 300g savoy cabbage, finely shredded

— 250g corn, about 2 cobs, or use frozen kernels — 200g rice flour — 200ml dashi (available from Waitrose & Partners)

— 2 eggs

— 30g spring onion, chopped — 4cm piece fresh ginger, grated or finely chopped — 1 tbsp olive oil Place all the sauce ingredients in a small bowl and mix.

Soak the cabbage in cold water for 10-15 minutes, then drain well.

If you are using corn cobs, bring a saucepan of salted water to the boil. Add the corn and cook for 5-8 minutes. Drain, cool, then cut the kernels off the cob.

In a bowl, whisk together the flour, dashi and half a teaspoon of salt until well mixed. In another bowl, beat the eggs.

Place the cabbage, corn (boiled or frozen), spring onion, ginger, eggs and flour mixture in a bowl. Mix well.

Heat the oil in a frying pan over a medium-high heat. Pour in a quarter of the batter, to form a round pancake. Reduce the heat to medium-low and cook the okonomi-yaki until it is crisp and brown, about 5-7 minutes on each side.

Repeat to make three more pancakes. If necessary, add more oil to the pan.

Brush some of the sauce over the top of the pancakes before serving.