Cabbage & noodle pancakes (Hiroshima okonomiyaki) recipe
 The city of Hiroshima is known for its cabbage and noodle pancakes; they come with various toppings, but there’s always a generous garnish of mayonnaise and okonomiyaki sauce. 1 tsp toasted sesame oil350g/12oz white cabbage, finely shredded1 tsp soy sauce4 x 100g packs spicy instant noodles4 free-range eggs4 tbsp plain flour3 spring onions, thinly sliced 1 tsp garlic granulesvegetable oil, for fryingsalt 1 tsp toasted sesame oil 350g/12oz white cabbage, finely shredded 1 tsp soy sauce 4 x 100g packs spicy instant noodles 4 free-range eggs 4 tbsp plain flour 3 spring onions, thinly sliced 1 tsp garlic granules vegetable oil, for frying salt 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce25g/1oz caster sugar 90g/3¼oz tomato ketchup 50g/1¾oz Worcestershire sauce 40g/1½oz oyster sauce 25g/1oz caster sugar Japanese mayonnaise, to drizzle4 tbsp katsuobushi (bonito flakes)2 nori sheets, cut into thin stripspink pickled gingergochugaru (Korean chilli flakes)2 spring onions, thinly sliced Japanese mayonnaise, to drizzle 4 tbsp katsuobushi (bonito flakes) 2 nori sheets, cut into thin strips pink pickled ginger gochugaru (Korean chilli flakes) 2 spring onions, thinly sliced Method Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool.Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool.Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well.Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Place a large frying pan over a high heat and add the sesame oil, then add the cabbage, sprinkle with a little salt and stir-fry for 4 minutes until blistered and softened. Add the soy sauce and stir through. Set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Cook the noodles in boiling water for 3 minutes, then drain well. Mix the noodles with their seasoning packets and set aside to cool. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Crack the eggs into a large bowl and stir in the flour. Add the spring onions to the egg and flour mix, followed by the cooked cabbage, garlic granules and the noodles. Mix well. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. Add a little oil to a large frying pan over a medium–high heat. Spoon the noodle mixture into the hot pan to make small pancakes, and cook for about 3 minutes on each side, until browned, crisped and cooked through. Repeat until you have 12 pancakes. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To make the okonomiyaki sauce, mix all the ingredients together in a small saucepan and place over a medium–low heat until the sugar has dissolved. Leave to cool, then transfer to a small squeezy bottle. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion. To serve, stack three pancakes per portion and top with a drizzle of mayonnaise, okonomiyaki sauce, katsuobushi flakes, shredded nori, pickled ginger, gochugaru chilli flakes and sliced spring onion.