Japanese barbecue seafood pancakes
This whiz from Hiroshima has mastered many cuisines. Mitsuyo Dansako, who is 60 and retired, didn't learn to cook until her children were born but she hasn't stopped since.
Photo: Sahlan Hayes
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- 150g okonomiyaki flour (Japanese flour)
- 1 egg
- 150ml water
- 5 medium green Yamba prawns, shelled
- 100g squid rings
- 300g cabbage
- 5 shallot leaves
- 100g pork, sliced
- 140g tinned corn
- Olive oil
Heat barbecue hotplate and drizzle with olive oil. Cut prawns and squid into small pieces. Finely chop cabbage and shallots. In a large bowl, mix flour, egg and water. Add cabbage, shallots and drained corn. Ladle batter onto the hotplate and place a handful of prawn, pork and squid onto each pancake. Cook until golden then flip and cook underside until meat is cooked through. Serve hot with bonito shavings, shredded nori, mayonnaise and okonomi sauce.