Put the grated yam, flour, brown sugar (if you’re using it) and baking powder in a bowl with a pinch of sea salt. Add the lightly beaten egg, the stock and
Heat a heavy-bottomed skillet or frying pan on a high heat for 5 minutes and then reduce it to a medium heat. While it is heating up, mix the cabbage and spring onion together in another bowl. Add enough batter to make a pourable mixture, folding carefully so as not to lose the air in it – you should have a little bit of the batter left at this stage. All the cabbage pieces should be separate from each other. It’s important that you don’t over mix the cabbage and batter or leave it too long: if you are making more than one okonomiyaki, mix each portion just before you cook it or it will get soggy.
Put the sunflower oil in the hot pan and make a mound of the cabbage batter in the middle. With a spoon, carefully make into a circle about
Drizzle the remaining batter over the toppings to seal them all in and then flip the okonomiyaki over to to cook the other side. Don’t push it down. Cover the pan with a lid and cook for 5 minutes. Turn it again and cook, uncovered, for another 5 minutes.
Serve drizzled with okonomiyaki ‘burnt’ sauce, aonori, katsuo bushi and Japanese mayonnaise. If you can’t get them, use crumbled nori and soy sauce instead.
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