Okonomiyaki hotcakes recipe | Gourmet Traveller

Ingredients

• 300 gm (2 cups) plain flour, plus extra for dusting
• 1 tsp caster sugar
• 1½ tbsp baking powder
• 1 tbsp dashi powder
• 1 tsp ground white pepper
• 500 ml (2 cups) skim milk
• 1 tbsp sesame oil
• 60 ml (¼ cup) vegetable oil, plus extra for shallow frying
• 300 gm green school prawns
• 150 gm (¼ small) Savoy cabbage, trimmed, finely shredded
• Furikake, Kewpie mayonnaise, Bull-Dog sauce and bonito flakes, to serve (see note)