Okonomiyaki – Shiitake and Cabbage Pancakes

Ingredients

For the Pancakes

• 130g plain white flour
• 1 tsp white caster sugar
• ½ tsp salt
• ½ tsp baking powder
• Water, as required
• 2 medium free-range eggs, beaten
• ½ small white cabbage, shredded
• 2 spring onions, finely chopped
• 100g shiitake mushrooms, sliced
• 2 tbsp vegetable oil

For the Okonomiyaki Sauce

• 3 tbsp tomato ketchup
• 1 tbsp vegetarian Worcestershire-style sauce
• 1 tbsp honey
• 1 tsp soy sauce
• 1 tsp mirin

To garnish

• 1 tbsp mayonnaise
• 1 tsp nori flakes

Method

1. In a large bowl, mx together the flour, sugar, salt and baking powder.
2. Add a splash of water and stir to make a thick batter. Add more water as required, but don’t overwork the gluten by stirring too much.
3. Add the eggs and mix in until almost fully incorporated.
4. Add the cabbage and spring onion. Mix in until they’re well incorporated in to the batter.
5. In a frying pan, heat the vegetable oil. Add the batter to the pan and fry until it starts to set and turn golden on the bottom.
6. Place the shiitake mushrooms on top and gently push in with a spatula.
7. Flip the okonomiyaki over to cook on the shiitake side. Once the shiitake mushrooms look lightly brown and the batter is golden, flip it over once more, cooking for another 4 minutes.
8. To make the sauce: In a small bowl, mix together all of the ingredients.
9. Cut the okonomiyaki into quarters then place on a plate or serving platter. Dress with the sauce, mayonnaise and nori flakes.