Name: Vegetable okonomiyaki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup self-raising flour; 1 cup dashi stock; 2 eggs; 1 tablespoon mirin; 3 cup wombok, finely shredded; 1 seeded, finely sliced, 1/4 cup reserved red capsicum; 3 finely sliced green onions; 1/4 cup pickled ginger, finely sliced; 2 tablespoon peanut oil; japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve

Ingredients

1 cup self-raising flour

1 cup dashi stock

2 eggs

1 tablespoon mirin

3 cup wombok, finely shredded

1 seeded, finely sliced, 1/4 cup reserved red capsicum

3 finely sliced green onions

1/4 cup pickled ginger, finely sliced

2 tablespoon peanut oil

japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve

Method

1.Sift flour into large bowl. Make a well in centre. Whisk in combined stock, eggs and mirin until smooth. Stir in wombok, capsicum, onion and ginger.

2.In a small frying pan, heat 2 teaspoons oil on medium. Add 3/4-cup vegetable mixture, tilting pan to spread into a 16cm round. Cook 3-4 minutes, until underside is golden and bubbles appear on surface.

3.Turn and cook a further 2-3 minutes, until cooked through completely in centre. Transfer to a plate, cover and keep warm. Repeat with remaining oil and mixture.

4.Drizzle pancakes with mayonnaise and kecap manis. Top with reserved capsicum, bean sprouts and fried onions, to serve.