Okonomiyaki

Ingredients

• 4 eggs
• 100g Flour
• 1/4 an Onion
• A few 1cm cubes of Tofu
• 2 mushrooms
• Some chopped florettes of brocolli
• Bulldog sauce
• Salt and Pepper
• Scallions

Directions

1. Crack 4 eggs into a bowl and whisk. Whisk in 100g flour a small amount at a time until smooth. Set aside.
2. Dice a 1/4 onion, chop the mushrooms into small chunks and the brocolli into very tiny floettes. You don’t need a huge amount of filling, so be conservative!
3. Heat a frying pan with a small amount of oil on a high heat.
4. Fold the chopped veg and tofu into the egg mixture.
5. Once the pan is very hot, pour the mixture in. Cook until brown on one side.
6. Flip the Okonomiyaki onto a plate. Get the pan nice and hot again with a bit more oil and slide the raw side back into the pan.
7. While the other side cooks, spread the Vegetarian Bulldog onto the cooked side. Use a brush or spoon to spread it out.
8. Season with salt and pepper and serve with mayonnaise spread in the classic pattern over the top and some chopped scallions.