batter:
100g okonomiyaki flour
150g cabbage, finely chopped
120ml water
1 egg
topping ideas:
prawns & squid
slices of pork belly
cheese and sweet corn
2 tbsp spring onions, finely sliced
sauces and garnishes:
okonomiyaki sauce
mayonnaise
katsuobushi bonito flakes
aonori seaweed sprinkles




