Japanese pancakes with oysters

Ingredients for Japanese pancakes with oysters:

• All-purpose flour: 2 cups/400 cc
• Oysters: 12 large (without the shells!)
• Water: 1/2 cup/50 cc
• Lotus root: 5 cm wide slice, peeled
• Egg: 1
• Salt & Pepper: as appropriate
• Cabbage: 2~3 leaves
• Leek: 1

Sauce of your choice:

• Worcester sauce,
• Bulldog sauce,
• BBQ sauce or a combination of soy sauce,
• Worcester sauce,
• bulldog sauce and mustard.
• Mayonnaise: as appropriate
• Chili pepper powder: as appropriate

Preparation of Japanese pancakes with oysters:

In a large bowl mix the flour, egg, and water well first. Grate the lotus root and add to the batter and mix. Cut the cabbage leaves and leeks in 5cm long strips. Add to batter and mix well. Pour oil in a large frypan. Heat the oil, then reduce fire to small. Drop 3:5 of the batter in a frypan. Add the oysters (clean and thoroughly drained) on top. Cover the oysters with the remaining 2/5 of batter. Cook for 8 minutes. Do not press on top! Turn over and cook for 5 more minutes. If you are not satisfied with the color, cook for a little while more on both sides.-Slide okonmiyaki onto a serving dish. Brush with plenty of sauce. Top with mayonnaise and chili pepper powder!