Okonomiyaki

Serves 4 |Cooking time: 1h

Ingredients:

Sauce:

• 1/2 cup tahini

• 3 tbsp american mustard

• Juice of 1 lime

• Black salt (to taste)

• Water

Batter:

• 2 cups chickpea (gram) flour

• 1 cup rice flour

• 1 tsp baking powder

• 1 tsp baking soda

• 2 teaspoon black salt

• 2.5 cups of water

• 3 tbsp soy sauce

• 2 garlic cloves (grated)

• 2 tsps grated fresh or frozen ginger

Veg

• 3 sprigs spring onions

• 1 yellow pepper

• 1 courgette

• 4 tender stem broccolis

• 10 chives (6 inch)

• 3 Tablespoon capers

Method:

Cut all the veg into thin strips. Finely chop the capers.

Add the dry batter ingredients to a bowl, and mix them well. Add the wet ingredients and mix it all well, till fully incorporated.

To the same bowl add all the vegetables and capers.

Add a little olive oil to a non stick pan and place it on a medium heat. Add the batter (how much you add will depend on the size of your pan. I added 1/2 of the batter) and spread it evenly onto the pan. Cover it with a lid and allow it to cook for 5 to 6 minutes before flipping it carefully. Cook it again for about 3 minutes.

Get creative when adding the sauce to the top, and any other garnishes (such as parsley, dried nori, sesame seeds etc).

Enjoy!