Okonomiyaki お好み焼き - Japanese Vegetarian Pancake
(Recipe adapted from Okonomiyaki World)
1 cup plain flour
2/3 cup Water (or Chicken stock)
2 eggs, whisked
ground white pepper
300 grams green cabbage, cut into strips
1 carrot, peeled and grated
100 grams fresh bean shoots
2 spring onions, thinly sliced diagonally
Okonomi Sauce or Barbecue Sauce
In a large bowl, whisk together flour and water until smooth. Add in eggs mixing to combine. Season with salt and pepper.
Add cabbage, carrot, bean shoots and ¾ of the onions and mix, but don't over mix.
Spray a non-stick frying pan cooking spray and heat over medium heat. Add half the Okonomiyaki mixture.
Using a spatula flatten and form pancakes until around 1.5cm thick - approximately 30cm across.
After about 3 minutes, flip over pancake and cook for 4 minutes.
Flip pancake again and cook for 3 minutes or until firm and well browned.
Remove to plate and drizzle with Kewpie mayonnaise and Okonomi or Barbecue sauce. Sprinkle with remaining spring onion.
Eat quickly before someone near you takes your portion.