Japanese-Style Savoury Cabbage Pancakes

In a medium mixing bowl, whisk together 80g all-purpose flour, 1/2 tsp baking powder, and a pinch of salt.

In a separate small bowl, beat 2 large eggs with 80ml cold water, 1 tsp soy sauce, and 1/2 tsp toasted sesame oil.

Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Do not overmix. Cover the bowl and rest the batter in the refrigerator for 30 minutes to relax the gluten and fully hydrate the starch.

While the batter rests, prepare the vegetables: wash 300g green cabbage and shred it very finely using a sharp knife. Wash and thinly slice 3 spring onions, reserving 1 tbsp of the green tops for garnish. Finely chop 15g pickled ginger.

In a small ramekin, prepare the okonomiyaki sauce hack by stirring together 3 tbsp chow mein sauce and 2 tbsp tomato ketchup until smooth.

Remove the rested batter from the refrigerator. Fold in the shredded 300g cabbage, the sliced spring onions (minus the garnish), and the 15g chopped pickled ginger. Stir gently until the cabbage is evenly coated with a thin layer of batter.

Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-low heat. Scoop half of the cabbage mixture into the pan, shaping it into a round disc about 2cm thick. Repeat with the other half to make a second pancake, or cook them one at a time if your pan is small.

Cover the skillet with a lid and cook for 5 to 6 minutes, until the bottom is deeply golden brown and the egg has begun to set on the edges.

Carefully flip the pancakes using a wide spatula. Cover again and cook for another 5 minutes, pressing down gently once or twice, until the cabbage is tender and the pancake is cooked through.

Transfer the pancakes to serving plates. Brush the top of each pancake generously with the chow mein-ketchup sauce mixture. Drizzle 1 tbsp light mayonnaise over each pancake in a zigzag pattern.

Garnish with the reserved 1 tbsp spring onion greens and 1 tsp toasted sesame seeds before serving hot.