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100ml Cooks' Ingredients Dashi
125g plain flour
2 tsp baking powder
40g pointed cabbage, finely shredded
100g cooked mussels, shelled
8 raw king prawns, peeled and cut into 1cm pieces
25ml olive oil
100g tomato ketchup
25g Worcestershire sauce
2 tbsp finely chopped salad onions
4 sheets sushi nori, cut into thin strips
25g sushi ginger, cut into thin strips
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.
Typical values per serving when made using specific products in recipe
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