Okonomiyaki

Japanese pancakes. You could make smaller ones and serve two or three a person.

Ingredients

1	Carrot, grated
4 cups	Cabbages, very thinly sliced
1	Courgette, grated
4	Spring onions, diced
200 g	Chicken, any cooked meat, poultry, seafood or bacon, optional (Main)
2	Eggs
½ cup	Water, cold
½ cup	Flour
½ tsp	Salt
2 Tbsp	Canola oil

Sauce

2 Tbsp	Mayonnaise
1 Tbsp	Tomato ketchup
1 Tbsp	Worcestershire sauce
1 Tbsp	Mustard, prepared, smooth (Main)

Directions

1. Place vegetables and meat (if using any) in a large bowl and mix well.
2. Whisk eggs and cold water in a bowl. Add flour and salt.
3. Whisk until smooth and then pour over vegetables. Stir until well combined.
4. Divide oil between two 23cm frying pans. Heat on medium, until shimmering.
5. Divide vegetable mixture between the two pans, making two pancakes. Pile mixture high then flatten out top.
6. Reduce heat to low. Cover and steam for about 15 minutes.
7. Check under pancake to see if it is brown, then flip.
8. Press down to compress the vegetables.
9. Cook, uncovered, until the second side is browned and centre cooked.
10. Combine sauce ingredients.
11. Transfer okonomiyaki to plates and drizzle with sauce.