Japanese pancake with okonomiyaki sauce, mayo and tomato salad with sesame dressing

Remove the core from the cabbage and slice as thinly as you can. Measure, as you may have more than you need (an eighth of a cup for couples, a quarter cup for families).

Peel and grate the carrot and place in a bowl with the cabbage.

Thinly slice the whites of the spring onions and add to the bowl. Slice the green of the sprint onions and reserve for garnish.

Combine the flax seed five spice mix with the water, mix well and allow to sit.

Mix the flour and baking powder with a pinch of salt.

Add the lower amount of water and whisk, adding more water until the batter is pancake consistency. Add the flax seed ‘egg’ and mix well.

Add the cabbage and carrot to the batter and combine with a wooden spoon.

Place the batter in the fridge and allow to rest for 10 minutes.

While the pancakes are resting prepare the tomato salad. Cut the tomatoes in half. Dress with sesame vinaigrette and a pinch of salt.

In a large fry pan (or 2) cook the pancakes one at a time on medium-high heat with a a good splash of oil for 3 to 4 minutes on each side, or until golden brown and crispy. The pancakes should be about 1 cm thick, if they’re too thick they may not cook in the middle. Season with a little salt once cooked.

You may want to keep the pancakes warm in the oven.

Once cooked, serve pancakes drizzled with both sauces (we used a piping bag for the photo, you can use a squeezy bottle or just drizzle a spoonful over). Sprinkle over with the green part of the spring onions.

Serve with tomato salad on the side.