This is one of my favourite ways to eat cabbage, it is delish and pretty darn easy!

Equipment: Bowl, medium size frying pan, knife, chopping board, measuring cups, egg flip

Ingredients:

1/4 Wombuk - Chinese Cabbage - finely shredded

2/3 cup flour

2 tbsp cornflour

1/2 cup warm water

1 tsp dashi

3 eggs

1 small tin corn 75g

2 bacon middle rasher

Extra virgin olive oil

Sauces: Kewpie (Japanese mayo, Sriracha (chilli sauce), Kepis Manis (sweet soy)

Method:

1. In large bowl, add cabbage that has been finely shredded

2. Dissolve dashi in warm water, add to cabbage

3. Add flour, cornflour, eggs and corn to cabbage and mix until all ingredients combined

4. Place frying pan on medium heat, add oil and allow to heat. Add half of the cabbage mixture and push mix down gently to form a pancake shape. Cook for a few minutes on each side until nicely golden brown. Cook bacon until to crispiness of your choice.

5. Remove from heat, add sauces and toppings and enjoy.

The best thing about this recipe is that there are endless possibilities of fillings, toppings and sauces that can be added. They are only limited by your imagination.

Fillings: tempura scraps, spring onion, calamari, prawns, scallops, cheese, pickled ginger, noodles, octopus, mushrooms, kimchi, garlic chives, grated carrot

Toppings: dried bonito flakes, seaweed flakes, pork, pickled ginger

Sauces: Okonomiyaki Sauce, kewpie

Tip:

• Sometimes the flipping can get out of hand or the frying pan. You can always make smaller-sized pancakes so they are easier to flip or cut them in half while cooking to make it easier.

• If you can’t find dashi, fish stock would be a good replacement option or a pinch of salt will do the trick also.

• You can use other types of cabbage, they are often firmer so may need a longer cooking time.

• If you have the heat too high and the pancake browns before cooking all of the way through - just pop the oven on and finish the cooking in there.