Japanese pancakes with potato

Ingredients for Japanese pancakes with potato:

• 3 eggs
• 2 small potatoes
• 1 carrot
• ½ cup of plain flour
• 2 cups of chopped cabbage (any kind!)
• 2-3 Tbsp fish sauce or dashi stock*
• 2 Tbsp chopped spring onion
• 1 thumb-sized corner of grated ginger
• 1 Tbsp sesame or vegetable oil

Okonomi sauce:

• 1 Tbsp rice vinegar
• 1 Tbsp Kecap Manis
• 1 Tbsp tamari / soy sauce

Preparation of Japanese pancakes with potato:

Peel & grate the potatoes into a large bowl. Add two of the eggs and flour, the fish sauce or dashi stock and mix to create a loose batter. Then add the shredded cabbage, spring onion, and grated ginger. Mix to combine, then add the third egg to make sure the mixture binds completely. Add vegetable oil to the pan and bring to low-to-medium heat. Dollop the batter in the centre of the pan and use a spatula or wooden spoon to gently flatten it off, nudging the outer edge back in as do. Take care not to make the size too large as you may struggle to flip it! Let it cook slowly on a low heat for about 10-15 mins, then flip. Use a brush or the back of a spoon to evenly cover the cooked side with the okonomi sauce – you can buy premade Japanese sauce or create your own from pantry staples*. After about 5 minutes the second side will be cooked, so transfer to a plate. Drizzle mayo on top, plus your extra condiments like seaweed sprinkles, pickled ginger or extra spring onion. We know two great versions: Method One is to combine 1 part rice vinegar, 1 part sweet soy sauce (kecap manis) and 1 part tamari or soy sauce. Method Two uses 2 parts tomato sauce (just like a bbq), 1 part tamari, 1 part oyster sauce, and a dash of sriracha for good luck. Create your own to your taste, these DIY versions taste surprisingly like the real thing and likely have a lot less sugar than the bought version.