Lion Vegan Japanese Style Mayo
Okonomiyaki Topped with Lion Vegan Japanese Style Mayo
- Course Type: Main Course
- Serves: 2
- Cooking Time: 10 to 30 Minutes
- 3 large free-range eggs
- 3 tbsp plain flour
- ½ tsp sea salt
- ½ tsp dark soy sauce
- ½ tsp toasted sesame oil
- 2 large spring onions, thinly sliced
- 275g/9¾oz white cabbage, shredded
- Sunflower oil
- Lion Vegan Japanese Style Mayo
1. To make the batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth.
2. Add the spring onions and cabbage into the batter and mix together until everything is well coated.
3. Heat enough oil to cover the bottom of a large frying pan over a medium–high heat until. Line a warmed plate with kitchen roll.
4. Spoon some of the cabbage mixture into the pan into circles that are 5-10cm wide. Press down with the back of the spoon and fry until golden-brown on
each side, flipping halfway. Transfer the pancakes to the kitchen roll to drain.
5. Fry in batches until you’ve run out of mixture.
6. Serve the pancakes drizzled with stripes of Vegan Japanese Style Mayo.
