Japanese barbecue seafood pancakes

Japanese barbecue seafood pancakes
Japanese barbecue seafood pancakes Photo: Sahlan Hayes

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.


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.