Wild Garlic Okonomiyaki Savoury Pancakes - The Salt Box

Ingredients

• 300g self raising flour
• 6 eggs
• 420ml water
• 350g winter greens – cabbage, kale or broccoli – finely shredded
• 2 tbsp dried wild garlic leaves or a small handful fresh wild garlic, finely chopped
• A good drizzle of rapeseed oil
• 2 tbsp honey or caster sugar
• 2 tsp ketchup
• 2 tbsp Worcestershire sauce
• 4 tsp soy sauce
• 400g leftover roast meat, optional (we used shredded chicken mixed with a little of the okonomiyaki sauce)
• 6-8 tbsp mayonnaise, placed into a piping bag or squeezy bottle
• 2 tbsp dried wild garlic leaves or seaweed flakes
• 2 tbsp wild garlic seed capers
• or pickled ginger
• 1 tsp black sesame seeds
• 2-3 tbsp katsuobushi flakes, optional
• 2 spring onions, finely sliced and soaked in ice cold water