Monjayaki

Step 1: Whisk ⅔ oz plain flour into 1 ¼ cups kombu-shiitake dashi until there are no lumps, then stir in 2 tbsp vegetarian Worcestershire sauce and 1 tsp soy sauce. It will look like thin, cloudy soup, which is right.

Step 2: Put 7 oz white cabbage, 2 spring onions, 3 tbsp tenkasu (tempura crumbs), 1 ¾ oz sweetcorn kernels and 1 kirimochi (dried rice cake) in a bowl, then pour the batter over without mixing, so the solids sit on top.

Step 3: Heat an electric griddle or a large frying pan over medium-high heat and add 1 tbsp vegetable oil. Lift the solids out of the batter with a slotted spoon and fry them, chopping with two spatulas, for 3–4 minutes until the cabbage wilts and smells sweet.

Step 4: Push the cabbage into a ring about 20 cm across with a hole in the middle, like a doughnut. Pour half the batter into the hole and let it bubble for 1 minute until it thickens.

Step 5: Common mistake: pouring all the batter at once, so it bursts the ring and floods the pan. Add it in two goes, letting the first half thicken first.

Step 6: Pour in the rest of the batter, then mix everything together with the spatulas, chopping as you go, and spread it out thinly. Scatter 1 ⅜ oz pizza cheese or grated mozzarella over the top.

Step 7: Cook for 2–3 minutes more over medium heat until the edges turn golden and crisp and the cheese melts. Sprinkle with 1 tsp aonori (green seaweed flakes) and 1 tbsp beni shoga (red pickled ginger). Eat straight from the griddle with small spatulas or spoons, pressing each bite against the hot surface until it sizzles.