Cabbage fritters

Makes lots
The batter for these fritters is the same as the Okonomiyaki pancakes without the addition of the extra fillings. These are quicker and easier make and produce bitesize morsels.
Ingredients 200g (1 cup) self raising flour 200ml (1 cup) water 1 teaspoon miso 1 teaspoon stock powder 200ml (1 cup) milk 4 eggs 1 teaspoon salt 180g (6oz) white cabbage 4 spring onions Oil for frying	Finely slice the spring onions and the white cabbage. Place them in a bowl and whisk in the remaining ingredients.
	Place a small amount of vegetable oil in a frying pan and place it over a medium heat. When the oil is hot add a few spoons of the batter. Fry until the bottom is golden brown.
	Turn them over and fry the other side. Drain them on kitchen paper and continue until you have as many as you want or the mixture is finished. Serve warm with mayonnaise and wasabe.

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Miso is a salty paste made from the fermentation of soy beans, rice or barley. there are two main types white miso and red miso. The white miso tends to be much sweeter and is the one I prefer but don't worry if you don't know which one to choose (there are many varieties) all types will work fine in the recipes in this book.
Japanese mayonnaise is lovely. It's worth seeking out a bottle. Have a look in your local Asian supermarket. If you can't find any fear not as traditional western mayonnaise works perfectly well with this dish.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally! It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.