2 cups plain flour
1/2 cup potato flour or cornflour
1/2 tsp powdered dashi stock or salt
1 1/2 cups water
500 g cabbage, finely shredded
toppings, such as raw prawns, cooked octopus, thinly sliced pork belly, grated cheese, to serve
1/2 cup finely sliced spring onion
1 cup tonkatsu sauce *
1/2 cup Japanese mayonnaise *
1/2 cup tempura batter bits (tenkasu) *
1 tbsp red pickled ginger (benishouga) *
1 cup loosely packed bonito flakes (katsuobushi) *
*These ingredients can be purchased at Japanese grocers.
To make the okonomiyaki batter, combine all the ingredients in a large bowl. Stand in the fridge for 30 minutes.
Combine the cabbage, tempura batter bits and pickled ginger, and divide equally between four bowls or mixing jugs. Add any toppings you like to the bowls (it’s nice to make a few different kinds). Divide okonomiyaki batter between bowls and mix well.
Spoon the mixture from each bowl onto a lightly oiled, hot teppanyaki plate or large frying pan, and roughly spread out to a 15 cm circle. Cook on medium heat for about 6-7 minutes or until the base is browned. Turn and cook, poking a few holes in the top of the pancake to allow steam to escape, for a further 5 minutes or until the thick pancake is cooked through.
With a brush, brush the each pancake liberally with Otafuku sauce and drizzle lots of mayonnaise over the top. Scatter with spring onion and bonito flakes and serve.