OK okonomiyaki fans, here is the recipe I used for today’s okonomiyaki pancake. The recipe varies depending on what I have around… I wouldn’t normally use onion but I have a lot right now so in it goes! Ingredients: * 200g cabbage * 70g onion (half a small one) * 5mm slice of ginger * 75g flour * 100ml water * 1 egg * A whole chilli * A big spoonful of fried shallots * Mysterious rice seasoning * Vegetable oil (canola, peanut, etc) To serve: * Kewpie mayonnaise * Otafuku okonomi sauce * Shaved bonito Start by chopping the vegetables finely. If the cabbage is chopped too coarse I find it doesn’t cook, so chop thin slices. In a mixing bowl add the flour and water (but not the egg), then mix it into a paste. I have a mysterious pack of Japanese rice seasoning so I added a spoonful here. Then mix in all the vegetables and fried shallots into the paste. Give it a good stir to make sure everything is coated. Then break an egg on top and mix it through. Heat a frypan to a medium-high heat, with a little oil. My induction cooktop has heat levels 1 to 9, I use 7 for this. Spoon the mixture into the pan then flatten it out into a thick pancake shape. Cook for 6-7 minutes on one side, then flip over. Cook another 6-7 minutes on the other side. Now the fun saucy part! Slide the okonomiyaki onto a plate. Squeeze some mayonnaise in lines across the whole pancake. Squeeze some okonomi sauce in lines in the other direction. Now throw a small handful of shaved bonito on top. Eat!