Okonomiyaki, Nori Mayonnaise, Crispy Onions, Seaweed Salad

Serves 2 

For The Okonomiyaki

  • 100g Plain Four
  • 2g Dashi Stock
  • 100g Water
  • 1 Level Tsp Bicarbonate Soda
  • 1 Egg
  • 60g Sliced Cabbage
  • 10g Grated Carrot
  • 10g Grated Radish
  • 1 Spring Onion Sliced Thinly
  • ¼ Red Chilli Sliced Thinly

Combine the plain flour with the bicarbonate and dashi powder, add the water slowly and then mix in the egg. Do not over-mix. A frying pan with a little oil over a medium heat. Pour the batter into a round pancake shape in the centre of the pan. Cook for around 3 minutes or until the bottom is slightly brown. Carefully add the toppings to the top of the pancake, and flip the pancake over. Do not press the pancake down, and cook for a further three to four minutes.

For The Okonomiyaki Sauce

  • 50g Ketchup
  • 70g Maple Syrup
  • 10g Tamarind
  • 2g Dashi Powder
  • 30g Tamari

Put all the ingredients in a small saucepan, and place over a low heat. Reduce until thick and allow to cool to room temperature. 

For The Nori Mayonnaise

  • 3 Tbsp Mayonnaise
  • 1g Dashi Powder
  • ½ Tsp Nori Powder
  • Lime Juice

Combine the mayonnaise, dashi, nori powder in a small bowl and mix. Season with lime juice to taste.

For The Seaweed

  • 4g Dried Seaweed Soaked
  • ½ Tsp Of Orange Juice
  • ½ Tsp Grapefruit Juice
  • ¼ Tsp Lime Juice
  • 1 Tsp Sesame Oil
  • 1 Tsp Tamari

Make a dressing with the wet ingredients and lightly coat the seaweed.

Thinly slice radish

Thinly sliced spring onions

Crispy onions

Nori powder

Nasturtium leaves