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Ingredients
  • subheading: FOR THE OKONOMIYAKI:
  • 180g plain flour
  • 260ml dashi stock
  • 2 eggs, lightly beaten
  • 300g white cabbage, shredded
  • 2 spring onions, roughly sliced
  • 20g beni shoga (a type of pickled ginger available from Japanese grocers)
  • 150g fresh calamari or squid, roughly chopped
  • Vegetable oil, for frying
  • subheading: TO SERVE:
  • Okonomiyaki sauce (available from Japanese grocers)
  • Japanese mayonnaise
  • Spring onions, finely sliced
  • Toasted nori, shredded
  • Bonito flakes
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