Okonomiyaki – Japanese Pancake

Okonomiyaki - Japanese Pancake  It looks complicated, but it's not difficult.  It doesn't look like much, but Oh Boy the flavour WOW
Servings: 2 yield(s)
Ingredients
    Batter
  • 4 Eggs
  • 80 g (∼ 1/2 cup) plain Flour
  • 3 tsp Soy Sauce (OR Tamari)
  • 0.5 tsp pureed Ginger
  • 1 tsp gound Black Pepper
  • 120 g (∼ 2 cups) Green Cabbage - finely shredded
  • 1 small Carrot - grated
  • 2 Spring Onions - thinly sliced
  • 1 tbsp low-flavour Oil
    • Okonomiyaki Sauce
  • 1.5 tbsp Ketchup
  • 2 tsp Worcestershire Sauce
  • 2 tsp Soy Sauce (OR Tamari)
  • 1 tsp Honey
  • 0.5 tsp Rice Vinegar
  • 0.25 tsp gound Ginger
    • To Serve
  • 0.25 cup Japanese Mayonnaise (See NOTE)
  • 1 dash Sriracha (Optional)
  • 2 Spring Onions - chopped
  • 1 tbsp toasted Sesame Seeds
Instructions
  1. Beat the eggs in a mixing bowl, add the flour and whisk together to form the pancake batter.
  2. Add the soy sauce, pureed ginger, and plenty of black pepper, then mix in the finely shredded cabbage, carrot and spring onions.
  3. Heat a small amount of oil in a frying pan, and spoon in ½ of the pancake mixture.
  4. Cook over a medium-low heat for a few minutes, until the underside is golden brown.
  5. Carefully flip the pancake, and cook for another couple of minutes, until fully cooked and set aside.
  6. Repeat with the remaining pancake mixture.
  7. Serve the okonomiyaki topped with the sauce, mayonnaise, sriracha, spring onions and sesame seeds.
Recipe Notes

OR 0.25 cup mayonnaise and 1 tsp rice vinegar and 1 tsp white sugar