Combine all the batter ingredients by mixing all the dry ingredients first (1⅓ cups all purpose flour, 3 tablespoons corn starch / potato starch, 1 teaspoon white pepper powder) then adding the ½ cup water, 1 egg and finally folding 1 teaspoon ginger crushed and the vegetables (1 cup shredded cabbage, ½ cup Daikon or any white radish, pureed and 1 cup scallions / spring onions, finely sliced). The batter should have the consistency of a very heavily dressed coleslaw Keep the batter aside to ferment at room temperature for at least 30 mins. The batter will thin out as moisture will seep out of the vegetables. Mix the batter again before cooking. Marinate 6 large prawns with a little salt, pepper & 1/2 tablespoon toasted sesame oil for at least 15 mins prior to cooking
Once the batter has fermented and you are ready to cook, pre-cook 4 strips of bacon in a non stick pan on a medium heat. Keep aside. In the same pan at the same heat setting, lightly sear the prawns in the bacon grease for 10 seconds on either side. Put aside.
Using the same pan with the bacon grease, turn your heat setting down to low. Stir the batter again, and spoon in a big pancake size dollop of batter into the pan.
Push the bacon and the cooked prawns into the batter while it is still wet. Drizzle in some more batter over the bacon and prawns so they set into the batter. Cover with lid and turn up the heat to medium.
Once you see the sides of the okonomiyaki solidify and give away from the pan (about five minutes) you can flip the "pancake" and cook with the lid off for a few more minutes, until cooked through. Remove from pan and put on a plate.
Spread an even thin layer of Okonomiyaki / Katsu sauce on the cooked pancake and drizzle over the mayonnaise*. *The Chef recommends Kewpie mayonnaise Top with chopped spring onions / scallions and sprinkle a handful of Bonito Flakes on the top.
Watch the Bonito Flakes dance around and dig right in. Works great in a lunchbox as well.
