OKONOMIYAKI

• 5 eggs
• 100 ml Sproud
• 100 ml rice flour
• 100 buckwheat flour
• ½ tsp salt
• 100 g white cabbage
• oil for frying

TOPPING

• 300 g oyster mushrooms
• Tonkatsu sauce
• Mayonnaise
• Finely chopped green onions
• Nori sheets

STEP BY STEP 

1. Whish the eggs, Sproud, flour and salt into a smooth batter.
2. Shred the cabbage into thin strips, save a little for serving and mix the rest with the batter. Fry over medium heat for about 5 minutes until the omelette sets.
3. Slice and fry the oayster mushrooms until golden.
4. Drizzle the omelette with tonkatsu sauce, mayonnaise and add sliced oyster mushrooms and chopped green onions. Garnish with cut nori sheets.