This Okonomiyaki inspired savoury pancake has all of the traditional flavours of this Japanese street food. In my version I add red cabbage for extra colour and sweetness. 

The sauce is a simple sauce made from ingredients that you likely already have in your pantry. For an extra flavour hit add thin slices of pork to one side of the pancake while its cooking!

INGREDIENTS:

• 1/4 (320g) green cabbage finally shredded (3cm long, not to fine)

• 1/8 (250g) red cabbage finally shredded (3cm long, not to fine)

• 1 carrot grated

• 3 Shallots thinly sliced

• 1 tbsp sesame seeds

• 1 tbsp pickled ginger roughly chopped

• 2 tbsp White miso paste

• 2 tbsp mirin

• 2 free range medium size eggs

• 1 cup water

• 1 1/2 cup all purpose plain flour

• Vegetable oil for cooking

For the sauce:

• 2 tbsp BBQ sauce

• 1 tsp oyster sauce

• 2 tsp Worcestershire sauce

• 1 tsp honey

For toppings:

• Mayonnaise

• Extra spring onions finally sliced

• Extra sesame seeds

• Seaweed flakes

• Extra Pickled ginger

METHOD:

1. To make the sauce combine all of the ingredients into a small jug and stir well to combine, set aside.

2. Combine in a large mixing bowl the shredded cabbage, grated carrot, thinly sliced shallots, sesame seeds and the pickled ginger roughly chopped. Stir well to combine.

3. In a seperate mixing bowl add the white miso paste and mirin. Using a silicon spatula, stir well to remove any lumps. Add the eggs and a dash of the water, using a whisk whisk well to combine. Add the flour and the remainder of the water. Whisk further until well combined.

4. Pour the wet batter over the top of the vegetables and stir through.

5. Heat up a heavy base fry pan to medium heat, add a drizzle of oil and 2 large spoonfuls of the mixture. Press down gently with a spatula, place a lid on to cook for a few minutes. Once the underside is golden and crispy, very gently flip the pancake over to cook the other side; a wide egg flipper is ideal for this. While the pancake is cooking in the fry pan drizzle over with the sauce.

6. Allow to cook on the other side until crispy and golden as well. Remove from the fry pan and keep warm while the process is repeated for the remainder of the mixture.

7. To serve: Place a warm pancake on each plate, add the mayonnaise to a squeeze bottle and squeeze over the top in a cross hatch pattern. Sprinkle over the top extra sliced spring onions, a small hand full of seaweed flakes, extra sesame seeds and a spoonful of pickled ginger. 

Prep & cook: 35-40 minutes

Serve: 5-6 pancakes

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.