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Ingredients
200g rice flour
2 eggs
100ml water
4 spring onions, finely sliced
1 carrot, julienned
1 zucchini, julienned
1 small eggplant, cut into 1 cm cubes
2 cloves of garlic, crushed
½ bunch of enoki mushrooms
5 oyster mushrooms
4 tbsp sesame oil
4 tbsp sushi mayonaise
Method
Mix together the eggs, water and rice flour to form a smooth batter.
Heat a fry pan, add a splash of sesame oil and stir fry all the veggies separately until just soft then set aside.
Heat a non stick pan and add a splash of sesame oil, then pour in the batter to form a large pancake.
Arrange the fried vegetables on top of the pancake and place under an overhead grill for 2-5 minutes to cook the top.
Serve with a good drizzle of mayonnaise.
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