Can you suggest a recipe for okonomiyaki?

Teri Lyn Fisher and Jenny Park: This Japanese savoury pancake is easy to make, and versatile. Served either hot or cold, it works as a snack or a full meal. This recipe, taken from spoonforkbacon.com, features cabbage and carrot, but use whatever veg takes your fancy. If you can’t find okonomiyaki sauce, try sweet barbecue or oyster sauce.

SERVES: 6 TAKES: 25 MINS

INGREDIENTS

120g savoy or napa cabbage, thinly sliced

1 carrot, peeled and thinly sliced

2 spring onions, thinly sliced

130g plain flour

3 eggs, lightly beaten

180ml dashi or water

½ tsp ground white pepper

12 king prawns, peeled, deveined and coarsely chopped

2 tbsp vegetable oil

FOR THE TOPPING

60g okonomiyaki sauce

3 tbsp mayonnaise (Kewpie is best)

2 tbsp furikake seasoning

2 tsp bonito flakes (optional)

METHOD

1 Add the cabbage, carrot and spring onion to a large bowl and toss to combine.

2 Add the flour, beaten egg, dashi (or water) to another bowl with ¾ tsp salt and the white pepper. Mix with a hand whisk.

3 Pour the egg mixture over the veg and stir until everything is evenly coated. Fold in the chopped prawns.

4 Add the oil to a 25cm non-stick sauté pan and place over a medium heat. Swirl the pan so the entire base is coated. When the oil is hot, pour the mixture into pan and cook for 7-8 mins, until mostly set.

5 Carefully flip the pancake and cook for another 4-6 mins, until golden brown and fully set. Transfer to a large plate and leave to cool for 5 mins if serving hot — otherwise let it completely cool.

6 When you’re ready to serve, drizzle over the okonomiyaki sauce and mayonnaise, sprinkle with furikake seasoning and bonito flakes (if using), then cut into wedges.