• Mix the flour, salt, sugar and baking powder in a large bowl and mix well.
  240 g flour, ½ tsp salt, ¼ tsp white sugar, ½ tsp baking powder
• Add the nagaimo or potato and just enough dashi/stock to get a very thick batter. The sort that will stick to the spoon and fall off slowly when you lift the spoon up.
  1 handful grated nagaimo or potato, 250 ml dashi or light stock
• Add the beaten eggs and stir to mix well.
  2 eggs
• Then add the rest of the fillings in, the cabbage, the tempura scraps, the ginger and the anchovies.
  ½ cabbage, 2 Tbsp pickled ginger, 6-8 canned anchovies
• Heat the oil in a large frying pan on medium high heat and pour the whole mixture in.
  1 Tbsp vegetable oil
• Cook on medium high heat for 2-3 minutes until crispy on the edges and the pancake batter is beginning to dry up.
• Flip the pancake over and cook for another 2-3 minutes until brown and cooked.
• Flip back for another 30 seconds then dish up onto a plate.
• Drizzle the mayo and sauce all over and sprinkle the katsuobushi and the crumbled nori, as in the picture.
  Okonomiyaki Sauce, Mayonnaise, Crumbled Nori, Katsuobushi
• Serve with whatever toppings you fancy and a green salad for a complete meal.

Okonomiyaki Sauce

• Mix it all up. You can vary the ratio according to taste as you get used to it.
  2 Tbsp tomato ketchup, 1 Tbsp dark soy sauce, 1 Tbsp Worcestershire sauce, 1 tsp mirin