Okonomiyaki is a Japanese street food dish, which is like a pancake, but packed full of veggies and topped with sauce.

This may seem like quite a complex dish, but it is in fact super easy and very quick to make; 30 minutes from start to finish. 

• white miso 11/2 tbsp
• eggs 3
• plain flour 90g
• hispi cabbage or tender white cabbage 300g (finely shredded)
• leeks or spring onions 100g (finely sliced)
• panko breadcrumbs 100g
• oil for frying

BBQ SAUCE WITH SESAME OIL

• barbecue sauce 2 tbsp
• tomato ketchup 1 tbsp
• sesame oil 2 tsp
• runny honey 1 tsp

ACCOMPANIMENTS

• mayonnaise 2 tbsp
• caster sugar a pinch
• avocado 1 small (thinly sliced)
• salad leaves 80g

1. Mix the miso, eggs and 150ml cold water in a bowl. Add the flour and whisk into a smooth batter. Add the cabbage, leeks or spring onions and breadcrumbs, mixing in a little more water if the batter gets very stiff.
2. Heat a lidded frying pan with a little oil. Over a medium heat and spoon in 2 the batter. Spread the batter around so that the cabbage at the edges doesn’t burn easily and a round pancake forms. Fry for 5 minutes with the lid on until the cabbage has taken on colour and the pancake is beginning to solidify. Flip and fry for another 5 minutes or until the pancake is solid and has taken on colour. Keep the okonomiyaki warm in a low oven while you fry the other.
3. Mix the mayo with the sugar and a little water so that it forms a drizzle-able sauce. Combine the ingredients for the sauce, adjusting the quantity of honey depending on how sweet the barbecue sauce is. Drizzle the sweetened mayo and BBQ sauce over the okonomiyaki, Top with avocado slices and salad leaves to serve.