Here’s the basic recipe and directions but you should definitely feel free to just use this as a base to which you can add savoury bits and bobs like bacon bits, prawns, other shredded or chopped vegetables etc – it could almost be considered a Japanese version of ‘bubble and squeak’.

INGREDIENTS

1.5 cups plain flour
1 tsp baking powder
1 tsp castor sugar
1 tsp sea salt
4 eggs, beaten
1 scant tsp dashi stock dissolved in ½ cup water (or just use plain water)
3 cups of finely shredded savoy cabbage leaves
1 good sized bunch of spring onions, roots removed, but including stems

Oil, for frying
Kewpie mayonnaise
Okonomiyaki Sauce (or you an use kecap manis if desired – it’s easier to get)
Sushi ginger
Bonito flakes

METHOD

Into a large bowl, sift the flour and baking powder then add the sugar and salt. Mix well. Combine the eggs and the dashi/water combo before gently mixing the wet and dry mixtures together. Leave to rest for 30min to an hour, covered, in the fridge before adding the cabbage, spring onions and any other additions. Heat a frypan to medium heat before adding a couple of teaspoons of oil. Pile in about ¼ of the mixture and pat down into a flat round disc. Gently fry for about 5-6 minutes. Flip and cook the other side for a similar time. Serve well drizzled with okonomiyaki sauce and mayo (I love the Kewpie brand). Then pile on some pickled ginger and bonito flakes. Serve piping hot.