Jun Tanaka's seafood okonomiyaki

Name: Jun Tanaka's seafood okonomiyaki
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Ingredients: 3 eggs; 100 ml Cooks' Ingredients Dashi; 125 g plain flour; 2 tsp baking powder; 40 g pointed cabbage, finely shredded; 40 g beansprouts; 100 g cooked mussels, shelled; 8 raw king prawns, peeled and cut into 1cm pieces; 25 ml olive oil; 100 g tomato ketchup; 25 g Worcestershire sauce; 100 g mayonnaise; 2 tbsp finely chopped salad onions; 4 sheets sushi nori, cut into thin strips; 25 g sushi ginger, cut into thin strips

This Japanese savoury pancake is made with mussels and prawns, and topped with ketchup, mayo and nori.

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Serves6
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins

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Ingredients

3 eggs
100ml Cooks' Ingredients Dashi
125g plain flour
2 tsp baking powder
40g pointed cabbage, finely shredded
40g beansprouts
100g cooked mussels, shelled
8 raw king prawns, peeled and cut into 1cm pieces
25ml olive oil
100g tomato ketchup
25g Worcestershire sauce
100g mayonnaise
2 tbsp finely chopped salad onions
4 sheets sushi nori, cut into thin strips
25g sushi ginger, cut into thin strips

Method

To make the okonomiyaki batter, put the eggs in a bowl and add the dashi. Whisk together, then slowly add the flour and baking powder to form a smooth batter. Season with salt.
Add the cabbage, beansprouts, mussels and prawns; gently fold together. Take a non-stick pan, around 22cm in diameter, pour in the oil and set over a gentle heat. When hot, pour the okonomiyaki mixture into the pan and cook over a medium-high heat for 5 minutes, or until golden. Keep checking to make sure that it does not burn.
Using a spatula, very carefully flip the okonomiyaki onto a plate, then quickly transfer back to the pan and cook for a further 5 minutes. Test that it’s cooked by inserting a thin knife into the centre – if there is batter left on the knife, cook for a further 2 minutes, then test again. When the knife comes out clean, it’s cooked. Transfer to a serving plate.
Mix the tomato ketchup and Worcestershire sauce in a bowl then transfer to a small piping bag. Put the mayonnaise in a separate piping bag. Squeeze the tomato ketchup mixture in a zigzag all over the okonomiyaki. Repeat with the mayonnaise. Sprinkle the salad onions over the top, followed by the nori. Finally, place the sushi ginger in the centre and serve.