Okonomiyaki (japanese pancakes) | Fast Ed

Ingredients

• 3 cups green cabbage, finely shredded
• 3 cloves garlic, minced
• 8 green shallots, finely sliced
• 8 Swiss Brown button mushrooms, finely sliced
• 2 tsp fine salt
• 2 cups plain flour
• ½ cup cornflour
• 1 tsp dashi no moto powder
• 2 eggs
• 1 punnet enoki mushoroms, trimmed
• 1 punnet pink oyster mushrooms, trimmed
• ¼ cup vegetable oil
• ½ cup Otafuku sauce*
• ¼ cup Kewpie mayonnaise
• ¼ red chilli, finely diced
• 1 Tbsp toasted sesame seeds
• 2 tsp sesame oil
• lemon wedges, to serve