BEANSPROUT PANCAKE with miso-wasabi mayo

Okonomiyaki is a traditional savoury pancake and literally translates to ‘grilled as you like it’. You simply mix in vegetables or whatever you fancy. I have created this lighter version, using only a little flour but plenty of eggs and beansprouts, which go very well together.

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Step 1

Steam the beansprouts in a steamer for 5 minutes. Alternatively,

Step 2

place the beansprouts in a bowl, cover with clingfilm and microwave

Step 3

for 3 minutes. Leave to cool. When cool enough to handle, drain and

Step 4

squeeze any excess water out gently.

Step 5

Mix the flour, salt and pepper in a large bowl. Add the eggs, spring

Step 6

onions and drained beansprouts. Stir together well.

Step 7

In a small bowl, combine the ingredients for the miso-wasabi mayo

Step 8

in a bowl.

Step 9

Heat 1 tablespoon of oil in a large frying pan over a medium-high heat.

Step 10

Scoop half of the batter into the pan – you’re after a thickness of about

Step 11

1.5cm. Reduce the heat to medium-low and cook for about 5 minutes,

Step 12

or until the bottom is nicely caramelised and has formed a brown crust.

Step 13

Use a spatula to carefully turn the pancake over and then cook for

Step 14

a further 3–4 minutes or until the other side is nicely dark brown. Keep

Step 15

warm and repeat with the remaining batter.

Step 16

Remove to a large chopping board and then cut each pancake into

Step 17

4 or 6 triangular pieces. Arrange on a serving plate and then drizzle

Step 18

over the miso-wasabi mayo. Sprinkle the ao-nori powder over the

Step 19

top and serve