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
-
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
-
Shred the cabbage to about 1 cm thick and 3 cm in length, slice the spring onions finely.
-
Combine the flour and water in a large bowl
-
Add 1 cup of shredded cabbage, the sliced spring onions, and seaweed sprinkles to the batter and mix to combine.
-
Crack 2 eggs into the bowl and mix again, making sure the cabbage is coated in batter.
-
Heat a large frying pan with a tablespoon of vegetable oil to a medium high heat.
-
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.
-
After 5 minutes the bottom should be nicely browned. Gently edge a spatula around the bass, prepping it to be flipped.
-
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.
-
Fry for a further 5 minutes, until the bottom is browned and then transfer to your serving plate.
- Cover in okonomiyaki sauce, then a lot of mayonnaise, Shony seaweed and spring onions.