Okonomiyaki (Japanese Pancake)
Dairy Free
Feeds - 2
Ingredients:
150g Plain Flour
1 tsp Baking Powder
1 tbsp Miso Paste, diluted with 160ml cold Water
1 large Egg
1 tsp Chilli Flakes
1 tbsp Sesame Oil
250g finely shredded Veg (e.g. carrot, cabbage, onion, mung beans, spring onion, zucchini)
Topping suggestions: Fried egg, handful shredded spring onion, pickled ginger, kewpie mayo, hoisin, ABC sauce, sriracha mayo, pork fillet, steak, pulled chicken.
Instructions:
1. Whisk together the flour, baking powder, diluted miso, egg, chilli flakes and 1 tablespoon of sesame oil in a mixing bowl. Add the shredded vegetables and stir until well coated.
2. Heat up the remaining 2 tablespoons of sesame oil in a medium non-stick frying pan over a medium-high heat. Add half the vegetable pancake batter to the pan and spread it out using the back of a spoon. Fry for 3 minutes until crisp, then flip over and cook on the other side for a further 3 minutes. Keep warm whilst you repeat with the remaining mix to make a second pancake.
3. Serve with the toppings of your choice
