Asparagus Okonomiyaki

Cut the bottom 2cm off the woody stalk of each asparagus and discard, then cut into thirds. Place into a large frying pan containing 1cm of water and place over a high heat. Once the water starts to simmer, leave to cook for one minute then drain.

Place the flour, water and baking powder into a medium bowl. Add the sesame oil, soy sauce and eggs. Use a whisk or fork to stir it together until just combined – do not over mix.

Add the cooked asparagus, sliced spring onions and shredded cabbage and stir together a few times to coat.

In a small bowl, stir together the sauce ingredients.

Heat the vegetable oil in the same frying pan you were using earlier over a high heat. Once hot, turn the heat down to low and pour in half of the batter, spreading it out into a roughly 20cm circle. Leave to cook for five to seven minutes until golden underneath. Flip and cook on the other side for a further five to seven minutes until cooked through – you can test this by poking a knife into the centre, if it comes out clean it’s done.

Flip out onto a cutting board and serve with the sauce and toppings, as desired. Repeat with the remaining batter so you have two large pancakes