Okonomiyaki is a Japanese savoury pancake, which contains a variety of ingredients depending on the region that it is eaten in, from squid to chicken to even yakisoba - each region has their own creative take on this dish.
50g plain flour
25g spring onion
20g corn flakes
50g tomato ketchup
5ml light soy sauce
15ml Worcestershire sauce
Aonori powdered seaweed
In a mixing bowl, whisk the flour, dashi and egg together until you get a smooth paste.
On a chopping board, finely chop the cabbage and the spring onion. Peel the carrot, and then using a box grater, grate the carrot.
Place all the vegetables and remaining ingredients into the pancake batter and toss together.
In a mixing bowl, combine all of the sauce ingredients together and give a good stir.
In a non-stick frying pan, lightly coat with neutral cooking oil like grape seed oil.
Once the pan is hot, place a layer of the batter in the frying pan about 1 cm thick.
Turn the fire down to medium heat and cook until golden brown. Flip over and repeat the process. Once golden brown on both sides remove to a clean plate.
Brush a thin layer of the okonomiyaki sauce over the pancake.
Drizzle Japanese mayonnaise over the pancake in a criss-cross pattern and sprinkle a generous amount of the powdered seaweed on top.