Okonomiyaki

Ingredients

for 2 medium size pancakes

for dashi stock: 150ml water; 2g kombu (dried seaweed)
for the batter: 60g plain flour; ½ tsp salt; ¼ tsp sugar; ½ tsp baking powder; 90ml dashi stock
for the pancakes: 100g savoy cabbage, shredded; 1 spring onion, finely sliced; 3 Tbsp pickled red ginger (sushi ginger); 2 eggs; vegetable oil for frying
for okonomiyaki sauce: 3 Tbsp tomato passata; 2 Tbsp mirin; ½ Tbsp Worcestershire sauce; ¼ tsp mustard; 1 Tbsp mustard; 1½ tsp soy sauce
garnish: okonomiyaki sauce; mayonaise thinned to pouring consistency with yoghurt or cream; other garnishes of choice - fresh salad leaves, e.g. lettuce, chicory or radicchio. Sliced spring onions. Grilled prawns. etc etc

dashi stock Make the dashi stock by heating the kombu in the cold water and then simmer for 20 minutes, drain and allow to cool.
batter Make the batter by whisking the batter ingredients together until smooth. Ideally allow to rest in the fridge for an hour or overnight.
okonomiyake sauce Mix the sauce ingredients in a saucepan, bring to the the boil and heat very gently for 2 minutes. Allow to cool
pancakes Shred the cabbage finely, e.g. using a mandoline. Slice the spring onion finely. Chop the pickled ginger finely. Beat the eggs into the batter and add the cabbage, spring onion and ginger. Mix well
cook pancakes Heat an iron griddle, or large frying pan, on medium heat until hot - not as hot as for omelettes. Put a little vegetable oil in the pan. Spoon the cabbage pancake mixture onto the hot surface making a pancake or pancakes about just over 1 cm thick. Cook till a nice brown crust has formed underneath and then flip over for the same the other side.
serve Serve the pancakes drizzled with the mayonaise and okonomiyaki sauce. Pile on the chosen garnishes.

Japanese

Japanese cabbage pancakes