Japanese Okonomiyaki

Cooking Time: 20 mins

Servings: 1

Ingredients

• 16g cabbage
• 1 spring onion white part thinly sliced (reserve the green part for garnish)
• 1 egg
• 1/2 teaspoon soy sauce
• 118ml flour
• 118ml water
• Oil for frying

For serving

• Okonomiyaki sauce
• Kewpie mayonnaise
• Sirarcha
• Kecap Manis
• Spring onion greens finely sliced
• Crispy shallots
• Nori finely sliced/shredded

Instructions

1.  Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.
2. Heat a frypan over low to medium heat and add a splash of oil for frying.
3. Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick.
   Take your time cooking it - it's thick and you don't want the raw mixture in the middle.
   When golden brown on the bottom, carefully flip and cook the other side until golden too.
   Put a lid on the frypan for some of the cooking time to help it cook through.
4. Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.
5. Top with your choice of condiments, slice into wedges and enjoy!