Okonomiyaki

Ingredients

• 2 tbsp rape seed oil
• ¼ x red cabbage
• 1 tbsp soy sauce
• 1 x carrot
• ½ tsp sea salt
• 1 tsp brown sugar
• 1 tsp worcester sauce
• ½ tsp black pepper
• ½ tsp grated ginger
• 2 tbsp panko
• ½ dl plain white flour
• 2 x eggs
• 1 x kale
• ¼ handful sesame seeds
• 3 dl mayonnaise

Method

1. Mix the wheat flour and 2 eggs in a bowl, and pour this over the grated vegetables and mix well until you get a thick batter.
2. Heat some oil in a frying pan, and fry one suitably large Okonomiyaki pancake at a time. When the pancake is cooked on one side, sprinkle over some panko on top, and turn it over with a plate, so that you cook the other side with the panko crumbs down.
3. Top it with some crispy kale, roasted sesam seeds and chili mayo.
4. Chop the cabbage in thin pieces, grate the carrot and any other leftover vegetables you have and want to use in a bowl.
5. Add soy sauce, brown sugar, Worcestershire sauce, grated ginger, salt and pepper.