Sprout Okonomiyaki with Festive Okonomiyaki Sauce - Ainsley Harriott

Ingredients

• For the Festive Okonomiyaki Sauce
• 3 tbsp cranberry sauce (or tomato ketchup)
• 1 ½ tbsp Worcestershire sauce (use a vegetarian version if veggie)
• 1 ½ tbsp runny honey
• 2 tsp soy sauce
• 1 tsp Dijon mustard
• For the Pancakes
• 280ml room temp vegetarian dashi stock or water
• 4 eggs
• 160g plain flour
• 1 tsp baking powder
• ½ tsp toasted sesame oil
• 3 spring onions, thinly sliced, plus extra to serve
• 250g Chinese leaf, napa cabbage or young white cabbage, finely shredded
• 225g sprouts, finely shredded (use a food processor for ease)
• mayonnaise (kewpie if you can get it), to serve
• 1 tsp Furikake seasoning/bonito flakes or 1 tsp toasted sesame seeds, to serve
• crispy fried onions, to serve (optional)
• pickled red ginger or kimchi, to serve
• sunflower or rapeseed oil, for frying