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)
5 medium green Yamba prawns, shelled
100g squid rings
5 shallot leaves
100g pork, sliced
140g tinned corn
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.