Make the sauce

1. Make okonimiyaki sauce by mixing all the sauce ingredients in a small bowl.

Make the pancakes

1. Finely chop white cabbage.
2. In a large mixing bowl, add eggs, dashi, sesame oil, salt, wholemeal spelt flour and panko crumbs. Whisk until combined.
3. Stir in chopped white cabbage and spring onions until combined.
4. Heat up 1/2 tsp oil in a large nonstick skillet over medium heat. Add half of the okonomiyaki batter to the middle of the skillet and try to shape it into a circle. Place 3 prawns (if using) on top of it and press down gently with your spatula. Cover with a lid and cook for 5 minutes.
5. After 5 minutes or when the bottom is golden brown, carefully flip the pancake over. Press down gently with your spatula, then cover and cook for another 5 minutes.
6. Flip over one last time and cook uncovered for 2 minutes. Then transfer to a plate and keep warm.
7. Repeat the same steps with the remaining batter for the second pancake.

To serve

1. Top each pancake with okonomiyaki sauce, kewpie mayonnaise, bonito flakes and seaweed flakes. Enjoy!