Mini pork and prawn okonomiyaki

Method

1. Step 1

   Combine the Worcestershire sauce, tomato sauce and oyster sauce in a small bowl. Add the sugar and stir until sugar dissolves. Combine flour, salt and baking powder in a large bowl. Whisk the miso paste or dashi powder in a bowl with ¾ cup (185ml) hot water until dashi or miso dissolves. Stir into flour mixture with the eggs until well combined. Set aside for 1 hour to rest.

2. Step 2

   Heat a large greased non-stick frying pan over medium heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 3 mins or until mince changes colour. Set aside for 5 mins to cool. Add mince, prawn, wombok and spring onion to the flour mixture and stir to combine.

3. Step 3

   Heat a barbecue on medium. Place the teppanyaki plate over barbecue, flat-side up. (Alternatively, place the teppanyaki plate over a stovetop and heat on medium. Or if you don’t have a teppanyaki plate, place a large frying pan over medium heat.) Spray with olive oil spray. Spoon six 1/4-cups of the pork mixture over flatplate or frying pan, allowing room for spreading. Cook for 1-2 mins or until bases are light golden. Turn and brush tops with a little sauce mixture. Cook for 1-2 mins or until cooked through. Turn and brush the bases with a little more sauce mixture. Cook for 1 min or until bases are caramelised. Turn and cook for 1 min or until the tops are caramelised. Transfer to a serving platter. Repeat with remaining mince mixture and some of the remaining sauce mixture. Serve with the remaining sauce mixture.

   Serve with… Kewpie mayonnaise, pickled ginger, spring onion curls and seaweed and sesame furikake seasoning.