Serves 1


  • 2 Henergy cage-free eggs
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sesame oil
  • 2 tablespoons flour
  • small handful shredded cabbage
  • 3 green (raw) prawns, shelled and roughly chopped
  • 2 spring onions, finely sliced
  • 1/2 teaspoon dash
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato sauce (ketchup)
  • 3 teaspoons soy sauce
  • Japanese mayonnaise
  • crisp fried shallots or bonito flakes


  1. Whisk together the eggs, soy sauce and sesame oil and then mix in the flour.
  2. Mix the cabbage, prawns and spring onions into the egg mixture.
  3. Heat a film of oil in a medium sized frying pan over a moderate heat.
  4. Pour in the egg mixture and cook until golden and crisp on the base, about 2 minutes. Flip and cook the other side.
  5. Serve the okinomiyaki with a a good drizzle of combined sauces and also mayonnaise.
  6. Sprinkle with the crisp fried shallots or bonito flakes and a little extra chopped spring onion if you like.

Serving Suggestions