Okonomiyaki with Shony

SERVES 2 

TIME 10 MINS PREP, 20 MINS COOKING 

EASY 

We love the look of this traditional Japanese Okonomiyaki recipe with Shony by Morgan (A.K.A. How To Ceoliac). Give it a try! 

For the Okonomiyaki batter

• 100 grams of gluten free flour

• 120 ml water

• 1 packed cup of shredded cabbage

• 2 spring onions

• 1 Tbsp of Mara Seaweed Shony

• 2 eggs

For the top

• Mayonnaise

• Okonomiyaki Sauce (See below for recipe)

• Seaweed flakes (or seaweed sheets cut up into small flakes)

• 1 Spring onion

Okonomiyaki Sauce (Mix all ingredients together in a bowl)

• 4 tbsp of ketchup

  4 tbsp worcester sauce (gluten free if needed)

  3 tbsp vegetarian oyster sauce

  2 tbsp of sugar

METHOD

1. Shred the cabbage to about 1 cm thick and 3 cm in length, slice the spring onions finely.

2. Combine the flour and water in a large bowl

3. Add 1 cup of shredded cabbage, the sliced spring onions, and seaweed sprinkles to the batter and mix to combine.

4. Crack 2 eggs into the bowl and mix again, making sure the cabbage is coated in batter.

5. Heat a large frying pan with a tablespoon of vegetable oil to a medium high heat.

6. Once the frying pan is hot, pour the batter into the pan, spreading the batter evenly. Don't press the batter down, we want it to rise.

7. After 5 minutes the bottom should be nicely browned. Gently edge a spatula around the bass, prepping it to be flipped.

8. With extreme skill, flip the pancake in one go. You can do this using a spatula on each side of the pancake and flip simultaneously. If it breaks, don't worry - so many toppings go on top that you won't even notice.

9. Fry for a further 5 minutes, until the bottom is browned and then transfer to your serving plate.

10. Cover in okonomiyaki sauce, then a lot of mayonnaise, Shony seaweed and spring onions.

Enjoy! If you don't finish it all, you can keep it for left overs the next day.