Mushroom & prawn okonomiyaki

Place 200 g finely sliced shiitake and chestnut mushrooms, a cup finely shredded Chinese cabbage and  100 g finely chopped prawn meat in a large bowl.

Sift 180 g flour over mushroom and cabbage mixture and toss gently to coat evenly with flour. Add an egg, 120 ml milk and 60 ml water, stir gently to combine. Season with salt and pepper.

Heat a non stick pan to medium-high and drizzle with 2 tbs oil. Scoop per pancake 4 tbsp mushroom mixture in the pan. Fry for 2-3 minutes on each side until golden and cooked through. Transfer to a plate and keep warm. Repeat with remaining mixture.

To serve, top each pancake with a 1 tsp Kewpie mayonnaise, drizzle with soy sauce and garnish with green onions and dancing bonito flakes

(Here the original recipe from Australian Mushrooms)

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