I love vegetarian sushi. Lawyer doesn’t, which for someone who studied Japanese language for many years and travelled there is unusual. However a few sushi bars have started serving other Japanese foods. Lawyer has fallen in love with Okonomiyaki again.

Since Lawyer is still on her calorie controlled diet, I’ve counted out the calories for all the ingredients used as a rough guide.
913 Calories all up / how many you make = calories per pancake (condiments additional)

One pancake dressed with mayonnaise, vegetarian oyster sauce and pickled ginger.

One pancake dressed with mayonnaise, vegetarian oyster sauce and pickled ginger.

1 1/2 cups plain wholemeal flour
3 eggs, beaten
1 1/2 cups water
75g bean sprouts
250g cabbage
2 vegie sausages
1 spring onion

(cabbage is the main vegetable used in these pancakes, but feel free to experiment with whatever you have handy in the fridge)

Mix plain flour, eggs and water into a runny batter.

Rinse sprouts, finely chop cabbage, vegie sausages and spring onion. Add these to the batter and mix through. Most of the batter will run to the bottom, so mixing it so you’re bringing the batter to the top and letting it run back through the vegetables works best.

Spoon onto frying pan and cook on a low heat. Make sure there is enough batter to bind all the vegetables. When the base appears to be cooked and most of the batter is firm enough, flip and cook on the other side.

Serve with your favourite condiment. We love vegetarian oyster sauce and mayonaise, but sweet chilli sauce works just as well.