Blend the flax seeds and shiitake until you get a powder.
Add to a bowl with buckwheat flour, rice flour and spice powder. Gradually add in the water while stirring until you get a smooth dough.
Shred the cabbage (I’m using multi-blade scissors) and add in to the dough. Set it aside.
In another bowl, shred the seitan meat and mix with tahini, maple syrup and soy sauce. Add the mix into the dough.
In a 20cm pan, heat 1 tbsp oil. Add half of the dough to cover the pan (approx 1.5cm thick), reduce to medium heat, cover and cook for 5mn. Make sure it has cooked enough to not break, flip and cook the other side for another 5mn. Repeat with the second half of dough.
Top with Tonkatsu sauce, mayonnaise, chopped spring onion and chopped Vegant pickled radish.