Ingredients:

For the okonomiyaki sauce

• 1½ tbsp tomato ketchup
• ½ tbsp Worcestershire sauce
• 2 tsp runny honey
• 1 tsp dark soy sauce

For the okonomiyaki pancakes

• 3 large free-range eggs
• 3 tbsp plain flour
• ½ tsp sea salt
• ½ tsp dark soy sauce
• ½ tsp toasted sesame oil
• 2 large spring onions, thinly sliced
• 275g white cabbage, shredded
• sunflower oil

Instructions:

• For the okonomiyaki sauce, whisk together the tomato ketchup, Worcestershire sauce, honey and dark soy sauce in a small bowl until combined. Set aside.
• To make the okonomiyaki batter, whisk together the eggs, flour, salt, soy sauce and toasted sesame oil until smooth.
• Fold the spring onions and cabbage into the batter until everything is well coated.
• Heat enough oil to just cover the bottom of a large frying pan over a medium–high heat until shimmering. Line a warmed plate with a couple of sheets of kitchen paper.