- In a mixing bowl, combine the flour, salt and sugar, before adding the dashi to make a slurry.
- Split the cabbage and spring onions equally in to two bowls. This is done to make two pancakes, although it can be divided in to smaller portions to make more, smaller pancakes.
- Add two eggs along with half of the slurry in to each of the bowls. If using prawns, add them equally among the bowls. Mix all of the ingredients well until they have been coated in the mixture.
- In a large pan at medium heat, add 1 tablespoon of oil and coat the pan. Pour in one on the bowls and form a disk shaped pancake with about 2 to 3 centimetre thickness. If using pork in the recipe, place the pork sliced on top of the pancake.
- Cover the pan with a lid and cook the okonomiyaki for about 5 minutes or until the bottom has become firm.
- Flip over the okonomiyaki and cook the other side for another 3 minutes with the lid closed.
- Flip the okonomiyaki over to check if it has cooked through. When cooked, remove from the pan and brush with the okonomiyaki sauce and drizzle with the mayonnaise.
- To serve, garnish with bonito flakes, pickled ginger and sprinkle with aonori!