Okonomiyaki with Japanese Slaw

Steps

1. oven to 220°C. Line an 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; thinly slice bok choy; peel and grate carrot. Add all to a large bowl, along with mayonnaise, sesame oil and vinegar. Season to taste with salt and pepper, toss to combine and set aside.
4. Thinly slice cabbage until you have about 6 cups worth and thinly slice first measure of spring onions. Add both to bowl with 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, thinly slice second measure of spring onions.
7. divide okonomiyaki between plates. Drizzle over okonomiyaki sauce and Japanese mayo. Sprinkle over remaining spring onions and pickled ginger (if using). Serve Japanese slaw on the side.