Mini Okonomiyaki (Japanese Pancakes)

Prep time 35m, cooking time = 20m Makes 12

These Osaka-style pancakes are often made with cabbage or spring onion, topped with a strong, sweet okonomi sauce (similar to barbecue sauce) and striped with Kewpie mayonnaise.

· 2 large zucchini, coarsely grated

· 1 tbsp onion, grated

· 2/3 cup (100g) plain flour

· 1 tsp baking powder

· 2 eggs, lightly beaten

· 2 tbsp olive oil

· 2 tbsp barbecue sauce

· Kewpie mayonnaise

· 2 tbsp Japanese pickled ginger

Step 1

Place the zucchini and onion in a bowl with 1 tsp salt, then toss to combine and set aside for 10 minutes to draw out liquid. Squeeze out the excess liquid and discard.

Step 2

Sift the flour and baking powder into a bowl. Add the eggs and 2 tbs cold water then season and lightly whisk until thick and smooth. Add the zucchini mixture, then stir to combine.

Step 3

Heat the oil in a large frypan over medium heat. Working in batches, drop tablespoonfuls of batter into the pan and cook for 3 minutes each side or until golden and cooked through.

Step 4

To serve, top each pancake with 1/2 tsp barbecue sauce, stripes of mayonnaise, pickled ginger and togarashi, if using.