Serves 4 as a starter.

Ingredients §

• 160ml dashi (or water)
• 100g plain flour (1/3 cup)
• 3 eggs, lightly beaten
• 150g cabbage, finely sliced
• 1 red onion, finely sliced
• 4 spring onions, sliced
• 12 prawns, peeled & deveined
• 2 tbsp vegetable oil

To Garnish §

• 2 tbsp okonomiyaki sauce
• 2 tbsp Japanese mayonnaise
• 1 tbsp beni shoga (red pickled ginger)
• 1/2 tsp aonori
• 1 tbsp bonito flakes

Method §

1. In a large bowl, whisk together the dashi stock and flour until just mixed.
2. Add the eggs, cabbage, red onion, spring onion and mix until just combined, do not overmix or it will become tough.
3. Heat the vegetable oil in a large frying pan over a medium to high heat. Gently place the vegetables and batter into the pan in an even layer and press lightly to even out.
4. Cook for 3-4 minutes until the batter starts to set and the bottom is becoming golden.
5. Press the prawns into the uncooked top of the okonomiyaki.
6. Using a heat-proof spatula, turn the okonomiyaki over and cook for another 3-4 minutes until the batter is cooked and the bottom is golden.
7. Turn over and cook for another 2 minutes or so until the batter is fully cooked.
8. Transfer to a plate and drizzle the okonomiyaki sauce in a zig zag pattern and then do the same with the mayonnaise in the opposite direction.
9. Sprinkle with the aonori, beni shoga, and bonito flakes.

Notes §

• Handwritten annotations on the class sheet: substitute pork belly for the prawns; substitute mixed ketchup + Worcestershire sauce for the okonomiyaki sauce; beni shoga adds spice; aonori is non-essential; not overmixing the batter is about gluten development (step 2); consider steaming after step 4.