Okonomiyaki

Serves makes 1

Time 15 minutes plus minimum 1 hour refrigeration

Ingredients

2 tbsp yuzu kewpie mayo​

1 tsp crispy shallots ​

1 tsp crispy red chilli ​oil

1 tbsp hoi sin sauce​

1 spring onion​

1 tsp furikake  ​

1 tsp toasted sesame oil

To make the Pancake

4 free-range eggs

15ml dark soy sauce 

10ml golden roasted sesame oil 

200g Chinese lettuce (Wombock) 

90g corn flour (white)​

90g gluten-free plain flour​

90g rice flour

75g spring onion, chopped 

Pinch of salt

Method

Into a metal bowl, place the three flours, whole eggs, dark soy, sesame oil. Hand whisk until evenly combined.​

Shred the Chinese leaf on the mandolin then add salt and mix well​. Thinly slice the spring onions on an angle, add to the mix, and evenly combine.​

Rest for at least 1-3 hours before cooking.

In a nonstick pan on medium heat with a teaspoon of sesame oil, cook the first side for 7 minutes until lightly golden brown. Carefully flip and cook the other side for 3 more minutes. 

Remove from the pan and top with yuzu kewpie, hoisin, bonito furikake, crispy shallots, crispy chilli oil and spring onions.