Japanese Vegetable Pancakes (Oknomiyaki)

• 1 cup self-rising flour
• 1 cup dashi stock
• 2 None eggs
• 1 tbsp mirin (rice wine)
• 3 cups finely shredded Chinese cabbage
• 1 large red pepper, thinly sliced
• 3 None green onions, thinly sliced
• 1/4 cup pickled ginger, thinly sliced
• 2 tbsp peanut oil
• None None Japanese mayonnaise, kecap manis, bean sprouts, fried onions, to serve

1. Sift the flour into a large bowl. Make a well in the center. Combine the stock, eggs and mirin in a bowl. Whisk into the flour until smooth. Stir in the cabbage, 3/4 of the pepper, the onion and ginger.
2. Heat 2 tsp of oil in a small skillet on medium heat. Add 3/4 cup of the vegetable mixture, tilting the pan to spread into a 6-inch round. Cook for 3-4 mins, until bottom is golden and bubbles appear on surface.
3. Turn and cook a further 2-3 mins, until cooked through completely in the center. Transfer to a plate, cover and keep warm. Repeat with the remaining oil and mixture.
4. Drizzle the pancakes with mayonnaise and kecap manis. Top with the reserved pepper, bean sprouts and fried onions, to serve.

flour, dashi stock, eggs, rice wine, cabbage, red pepper, green onions, pickled ginger, peanut oil, japanese mayonnaise

Taken from recipes-plus.com/api/v2.0/recipes/28469 (may not work)