The Pancake

1. Add the flour to a bowl, then the tofu and reserved prawn stock.
2. Lightly whisk into a smooth batter, cover with a tea towel, then place in the fridge to rest for one hour.
3. Add the eggs, ginger, spring onions and tempura scraps or rice crackers.
4. Once the batter is combined, add the cabbage and prawn meat, and stir.
5. Add a small amount of oil to a frying pan and measure out a small scoop of pancake batter into the pan.
6. Cook for 8-10 minutes, with the lid on, over medium heat.
7. When the pancake is cooked through, flip it over and poke several holes through the top to allow steam to escape.
8. Cook for a further 5 minutes until crispy.

The Sauce

1. While the okonomiyaki is cooking, prepare the sauce.
2. Combine all of the sauce ingredients together in a bowl, and microwave until the sugar has completely dissolved. You can also do this on the stovetop.

Assembly

1. Brush the pancake with the okonomi sauce, turn the pancake glazed-side down onto a plate, and brush the other side thickly with sauce.
2. Cover generously with kewpie mayonnaise, (for additional decoration tips, click here for the video) top with shredded nori or bonito flakes, if available.
3. Finally, top with fresh spring onion salad.

Enjoy!