Okonomiyaki (Japanese savoury pancake)

Name: Okonomiyaki (Japanese savoury pancake)
Ingredients: Shitake dashi; 500ml/2 cups warm water; 4 dried shiitake mushrooms; 130g/1 cup spelt flour (or any other flour you have in the cupboard); 220ml (approx.) dashi or vegan stock; 200g/7 oz Chinese cabbage, finely sliced or shredded; 1 tsp pickled ginger, finely chopped; 2-3 spring onions, thinly sliced; Handful of coriander including stalks, roughly chopped; Sunflower oil; Okonomiyaki sauce (or you can buy one that is pre-made!); 2 tbsp soy sauce (tamari is GF); ½ clove garlic, finely sliced; 2 tbsp sugar (ideally coconut); 2 tsp water; 1 tsp rice wine; 2 tsp cornflour; Topping suggestions: finely sliced spring onions, finely sliced red chilli, coriander leaves, spoonful of spicy kimchi, crispy onions

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This is by no means an authentic Japanese recipe but luckily okonomiyaki translates to “grilled as you like it”, so you can totally change this up! Play around and use...

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Ingredients

Shitake dashi
500ml/2 cups warm water
4 dried shiitake mushrooms
130g/1 cup spelt flour (or any other flour you have in the cupboard)
220ml (approx.) dashi or vegan stock
200g/7 oz Chinese cabbage, finely sliced or shredded
1 tsp pickled ginger, finely chopped
2-3 spring onions, thinly sliced
Handful of coriander including stalks, roughly chopped
Sunflower oil
Okonomiyaki sauce (or you can buy one that is pre-made!)
2 tbsp soy sauce (tamari is GF)
½ clove garlic, finely sliced
2 tbsp sugar (ideally coconut)
2 tsp water
1 tsp rice wine
2 tsp cornflour
Topping suggestions: finely sliced spring onions, finely sliced red chilli, coriander leaves, spoonful of spicy kimchi, crispy onions