Okonomiyaki

Step 1: Stir together 2 tbsp tomato ketchup, 2 tbsp vegetarian Worcestershire sauce, 1 tsp soy sauce and 1 tsp sugar or honey until smooth. This is your okonomiyaki sauce.

Step 2: Whisk 3 ½ oz plain flour, ½ tsp baking powder and ¼ tsp salt in a large bowl. Whisk in ½ cup cold vegetable stock or kombu dashi until smooth, then beat in 2 eggs.

Step 3: Fold in 9 oz white or pointed cabbage, 3 spring onions, 3 tbsp tempura crumbs (tenkasu) or panko and 1 tbsp pickled red ginger with a light hand, keeping as much air in the batter as you can. It should look like mostly cabbage, just bound by batter.

Step 4: Heat half the 2 tbsp vegetable oil in a 20–24 cm frying pan over a medium heat. Spoon in half the mixture and gently shape it into a round about 2 cm thick. Don't press it down.

Step 5: Cover and cook for 4–5 minutes, until the base is deep golden and the edges look set; you should hear a steady gentle sizzle, not a fierce spit. Turn the heat down if it browns faster than this. Flip with two spatulas (or slide onto a plate and invert back into the pan), cover and cook for 4–5 minutes more, until it feels springy in the middle.

Step 6: Slide onto a plate, best side up, and keep warm while you cook the second one with the rest of the oil.

Step 7: Brush each pancake generously with the sauce, then drizzle 2 tbsp Japanese mayonnaise over in thin lines. Sprinkle with 1 tsp aonori (green seaweed flakes) and serve with 1 tbsp pickled ginger, cut into wedges.