Okonomi-Yaki

• 50 g self-raising flour
• 14 cup milk
• 14 cup dashi (made with dashi granules)
• 1 pinch salt
• 1 egg
• 1 spring onion, sliced
• 80 g thinly sliced cabbage
• 4 fresh prawns, peeled and thickly sliced (you can use other types of meat, fish or vegetable)
• dried bonito flakes, to serve
• japanese mayonnaise, to serve

1. Place the sifted flour, milk, dashi and salt in a bowl and gently stir.
2. Add the egg and mix to combine.
3. Finally, add the spring onion and cabbage and stir through.
4. Heat a non-stick pan with a little oil - to make two, use two 10cm rings.
5. Pour the mix into the rings - it may leak out a little but don't worry, that's normal.
6. Dot the surface with the prawn pieces and allow to cook over a low heat.
7. Turn over when the mix appears to be firm and bubbles rise to the surface.
8. You should remove the rings before turning.
9. Continue to cook, pushing down on each pancake with the spatula until the mixture has cooked through - this should take about 4 or 5 minutes.
10. Flip them over and brush the surface with the tonkatsu sauce before placing them on your serving dish.
11. Drizzle over with a little Japanese Mayonnaise and finally, sprinkle over with Bonito Flakes.

flour, milk, salt, egg, spring onion, cabbage, fresh prawns, bonito flakes, japanese mayonnaise

Taken from www.food.com/recipe/okonomi-yaki-212135 (may not work)