Okonomiyaki with Japanese Slaw

Steps

1. oven to 220ᵒC. Line and oven tray with baking paper.
2. Whisk eggs and water together in a large bowl. Gradually add in okonomiyaki spice mix, flour and salt, whisking as you go to avoid any lumps, until you have a smooth batter. Season with pepper and set aside in the fridge for at least 10 minutes, while you prepare the rest of the meal.
3. Remove core and seeds from capsicum and thinly slice; remove stringy ends from snow peas and slice thinly on an angle; peel and grate carrot. Add all to a large bowl, along with mayonnaise, sesame oil and vinegar. Season to taste with salt and pepper and set aside.
4. Finely slice cabbage until you have about 6 cups worth and finely slice first measure of spring onions. Add both to the batter and mix to combine. Heat a drizzle of oil in a large fry-pan on a medium heat.
5. Scoop 1/3 of the batter into the pan and spread out until approximately 2cm-thick. Cook for about 3 minutes each side, until golden. Repeat two more times with remaining batter. Transfer cooked pancakes to prepared tray and bake for 5–6 minutes, until cooked through.
6. While pancakes bake, wipe pan clean with paper towels and return to a high heat. Add sesame seeds and toast for 1–2 minutes, until golden brown. Remove from pan and set aside. Finely slice second measure of spring onions. If not using okonomiyaki sauce THEN combine all Asian Veggie BBQ sauce ingredients in a small bowl.
7. divide Japanese pancakes between plates. Drizzle over okonomiyaki sauce OR Asian veggie BBQ sauce to taste and Japanese mayo. Sprinkle over toasted sesame seeds, sliced spring onions and pickled ginger (if using). Serve Japanese slaw on the side.