Directions

To Prep

1. In a small glass bowl, steep all the dry shiitake via packet instructions.
2. Add some cold water into a bowl. Make thin strips of the white part of spring onion and cut length ways. Then, add the spring onions into the bowl.
3. Drain mushrooms, reserving 1 cup shiitake flavoured water.
4. Chop half of the shiitake up roughly and add to a large bowl. Finely chop the rest.
5. Press dry with paper towels and toss in cornflour.
6. Shallow fry in some oil for a few mins until crunchy.
7. Using a food processor and thin slicing tool, shred the rest of the vegetables.
8. Whisk eggs, soy and shiitake water in a large bowl.
9. Add plain flour slowly while whisking. The batter will need to be of a thickened cream consistency.
10. Fold the vegetables into the egg mix.

To Cook

1. Add oil and butter into the frying pan.
2. Add in roughly half the vegetable batter mixture to coat the bottom.
3. Press down the vegetables on top to make the perfect circle. Add lid and cook for 5 mins on a low-medium heat. Take lid off.
4. Put a plate over saucepan and flip pancake onto plate.
5. Once flipped, put saucepan back on stove and add another dob of butter and oil.
6. Gently slide pancake into saucepan and cook with lid on for another 5 mins. Set aside.
7. In a bowl, add tomato ketchup, soy, Worcestershire, honey to make Okonomiyaki sauce. Mix well.
8. Drizzle the Okonomiyaki sauce over pancake. Add Japanese mayonnaise, shredded pickled ginger, crunchy shiitake mushrooms and strips of spring onion on top of the pancake.