1/2 a head of cabbage
1 cup soy milk
1/2 cup water
2 cups flour
1 serve of hon dashi (bonito stock)
2 tbspn sesame
2 tbspn soy sauce
1/2 cup diced spring onion (scallion)
1 bottle of squeezable mayonnaise
1 bottle okonomi or tonkatsu sauce
1 tbspn sesame seeds
Dice the cabbage and scallions and set asside. If you are using leftover vegetables or meat in your dish now is the time to mix them in
Mix the flour and bonito stock together in a bowl. For a gluten free alternative use rice flour.
Bonito stock can be bought in powdered sachets at any good Asian supermarket. For a vegetarian alternative use Vegeta or add vegetable stock in place of water to the egg mixture.
Crack the liquid ingredients into a bown or jug - egg, soy milk, sesame oil, soy sauce and water.
If using liquid stock add to this step. Whisk until well combined.
Mix the flour, vegetables and egg mixture into a loosely formed batter. You can add more water at this stage if you want a more pancake like consistency.
Oil a small non stick pan and fill 3/4 inch with vegetable batter. Fry until the vegetables are browned half way up the sides.
Use a plate to flip the pancake and fry until golden brown.
Prepare your pancake for dressing.
Drizzle okonomi or tonkatsu sauce on top of the pancake.
Tonkatsu sauce is very similar to okonomi sauce but usually intended for fried pork, it is easier to find in the US.
Drizzle mayonnaise in the same direction as the okonomi sauce using a small squeeze nozzle
Turn the plate and drag a chopstick across the sauces for a decorative touch.
Sprinkle with scallions
Top with sesame seeds and serve on its own or with your favourite grilled meat and Japanese croquettes.