seafood okonomiyaki

• 100g plain flour
• ½ tsp baking powder
• 1 egg, lightly beaten
• 100ml cooled fish stock, vegetable, chicken or dashi stock
• 1 baby potato, peeled and grated
• ¼ white, pointed or sweetheart cabbage, shredded
• 1 spring onion, finely sliced
• thumb-sized piece ginger, grated
• 1 tsp soy sauce
• 1 tsp mirin
• 100g lightly cooked squid, king prawns or octopus (or some of each)
• vegetable oil, for frying

For the sauce

• 3 tbsp ketchup
• 1 tbsp brown sauce
• 1 tbsp Worcestershire sauce
• ½ tbsp soy sauce
• ½ tsp mirin
• 1/ tsp honey

To garnish

• 1 tbsp mayonnaise
• dried bonito flakes
• powdered seaweed or togarashi seasoning
• sliced spring onion

Method

• STEP 1

  Combine the flour, baking powder, egg and stock. Mix until smooth, whisking out any lumps without overmixing. Add the potato, season with a little salt and white pepper, cover and rest for at least 2 hrs.

• STEP 2

  While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside.

• STEP 3

  Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood. Stir to thoroughly coat the mix in the batter.

• STEP 4

  Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.

• STEP 5

  Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away.