Okonomiyaki

Trim and finely shred the savoy cabbage (200 g). Finely slice the onions (2 spring) for the batter and onions (2 spring) for topping. Grate the plant cheese (75 g). Finely slice the chilli (1 red) for topping.

In a large bowl, whisk together the plain flour (120 g), rice flour (60 g), baking powder (1 tsp), and salt (0.5 tsp). Gradually pour in the water (220 ml) and mix until combined. Add the shredded cabbage, sliced spring onions (for batter), grated plant cheese, kimchi (150 g) and kimchi liquid (2 tbsp) to the bowl. Mix everything together to coat.

In a small bowl, combine the ketchup (4 tbsp), vegan worcestershire (2 tbsp), soy sauce (1 tbsp), and brown sugar (2 tsp). Mix well to create the okonomiyaki sauce.

Heat a large nonstick frying pan over medium-high heat with half of the vegetable oil (2 tbsp). Add half of the batter to the pan, pressing down to flatten it into a pancake. Cook for a few minutes until golden brown and crispy on the bottom, then flip and cook the other side until golden. Transfer to a plate. Repeat with the remaining oil and batter to make a second pancake. You should have two large pancakes.

Spread the prepared sauce generously over the cooked pancakes. Squeeze a swirl of [vegan mayonnaise] over the top and sprinkle with sesame seeds (1 tbsp). Garnish with the remaining sliced [red chilli], remaining [spring onions], and optionally add [pickled ginger] and [sheet nori] as desired. Serve immediately.