Okonomiyaki with Leandro Carreira
Updated: Apr 2, 2020
100 grams of all purpose flour
2 tsp of soya sauce
½ tsp of sesame oil
½ carrot shaved thin
¼ of a cabbage sliced thin
½ a clove of garlic
2 spring onions shaved thin
½ pickled onion or light salted, also sliced thin
1/3 of cup of vegetable stock of fish stock
Pinch of salt
Oil to drizzle
½ tsp of dry sea blitz to powder
For the sauce
3 tbs of soy
1 tbs of Miriam OR
1 tbs of tomato sauce
Japanese mayonnaise or regular mayo
Combine the stock with the eggs whisk them, gradually add the flour making the batter homogenous.
Add the soy, sesame oil and mix. Then add the all vegetables (save some spring onions to garnish over the top) and stir, season with salt.
Preheat a large saucepan, once hot drizzle some oil then scoop some of the vegetable mix and make a pancake with nice colour form both sides, repeat to finish all the batter.
Combine all sauce ingredients and stir.
Sprinkle the seaweed powder over the pancake, top it up with the spring onions, drizzle the sauce over and the mayonnaise.