Japanese Okinomiyaki

To decorate

In a little oil sweat off the vegetables for a few minutes to release some of the moisture, drain and allow to cool in a large bowl.
Mix together the flour, breadcrumbs, soy, miso and vegetable stock, add theCrackd® The No-Egg-Egg®and whisk until fully combined.
Pour enough of the batter mix onto the vegetables to just fully coat.
Heat the vegetable oil in a non-stick pan and spoon the mixture into the pan, don’t press down firmly. Fry on a medium heat for 2 minutes. Cover the pan and turn the heat down to low for 5 minutes.
Carefully flip the okinomiyaki (you may find it easiest to cover with a plate turn upside down onto the plate and return to the pan).
Cook for a further 3-5 minutes uncovered to crisp up.
Turn out onto a serving plate, run lines of BBQ sauce and mayonnaise across the Okinomiyaki and then draw a chopstick across the lines to create a pattern.
Sprinkle with Noriflakes.

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