Okonomiyaki

Method

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1. 1Make the okonomi sauce: stir the ketchup, Worcestershire sauce, soy sauce and honey together until smooth and set aside. It should be thick and glossy.
2. 2Put the flour and salt in a bowl and gradually whisk in the dashi to get a smooth, pourable batter. Mix in the eggs.
3. 3Add the cabbage and spring onions and fold them in gently. There should be just enough batter to coat the cabbage; don't overmix, so the pancake stays light.
4. 4Heat the oil in a large non-stick pan over medium heat. Pour in half the batter and shape it into a round about 2 cm thick and 18-20 cm across, then lay half the beef or prawns on top.
5. 5Cover and cook for 5-6 minutes until the underside is golden brown. Flip with two spatulas or with the help of a plate, then cook meat-side down with the lid on for another 5-6 minutes.
6. 6Flip once more and cook for 2 minutes. A toothpick pushed into the centre should come out free of wet batter, and the meat should be fully cooked.
7. 7Slide onto a plate, brush with okonomi sauce and drizzle the mayonnaise in thin lines. Sprinkle with aonori and katsuobushi and serve hot; cook the second pancake the same way.