Okonomiyaki: Japanese-style savoury pancake for one

Serves 1

omega-3 egg

2 tbsp

barley flour

1 tsp

low sodium or lite tamari

1 tsp

Sriracha sauce

1/8 tsp

freshly cracked coarse black pepper

1 cup

green cabbage, thinly sliced

1/2 cup

red onion, thinly sliced

2 tsp

canola oil

1 tbsp

low fat mayo

smidge

wasabi paste

1 tsp

Sriracha

1 tsp

water, (if desired)

fresh parsley, (optional)

Preheat small non-stick skillet on medium heat.
In a medium bowl, beat egg and flour. Add tamari and sriracha, beat in.
Add cabbage and onion and stir in well.
Add oil to pan, tip the batter into the skillet, smooth out batter so it’s about 7-inches in diameter.
Cook on one side until deep golden brown, about 3-4, gently flip. Cook for 3-5 minutes or until it’s a deep brown. Remove pan from the heat.
In a small bowl whisk together: mayo, wasabi and Sriracha. If its too thick for you add 1 tsp water.
Flip pancake onto a plate and top with mango/sriracha mixture. Garnish with parsley if desired.