Cabbage okonomiyaki with mayonnaise and spring onion

Ingredients

For 1 serving

• Cabbage150 g
• All-purpose flour40 g
• Eggs2
• Spring onions2
• Soy sauce1 teaspoon
• Mayonnaise10 g
• Sunflower oil2 teaspoons
• Sesame seeds3 g
• Saltto taste

Contains: gluten, eggs, soy, sesame, mustard,

Method

1. Remove the core of the white cabbage and shred it finely; slice the spring onions into rounds and keep a handful aside for the end.
2. In a bowl mix the flour with the eggs, a splash of water and a pinch of salt into a thick batter, then add the cabbage and spring onions, stirring so they are well coated.
3. Grease a non-stick pan of about 20 cm with the sunflower oil and heat it over medium heat; pour in the mixture, press it into a disc about 2 cm thick, cover and cook for 6 minutes, until the base is golden.
4. Flip the okonomiyaki with the help of a plate and cook covered for another 6 minutes, until golden underneath and the cabbage inside is tender.
5. Brush the top with the soy sauce and finish with zigzags of mayonnaise, the reserved spring onions and the sesame seeds.