6 radishes
75g ginger, peeled
1 tablespoon sugar
1 teaspoon salt
125ml rice vinegar
3 tablespoons tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
⅔ cup self raising flour
1 x 5g packet dried dashi stock or 1 teaspoon salt
160ml water
2 eggs
3 cups shredded cabbage (about ¼ cabbage)
2 spring onions, white and green separated, finely sliced
200g oysters (drained weight)
bonito flakes, mayonnaise, seaweed flakes/seasoning or togarashi/Japanese spice (optional), to serve

This is an Okayama-style okonomiyaki with oysters cooked into the top. I used a tub of Pacific oysters, but if you like you could try it with smoked oysters or marinated mussels. It is best to make the pickle a day or two before if you can.


1.To make the radish and ginger pickle, slice both very thinly (I use a mandolin) and put in a small bowl with the sugar, salt and rice vinegar.
2.Mix well, cover and refrigerate, preferably overnight though an hour will do, stirring occasionally.
3.To make the okonomi sauce, mix together the tomato, Worcestershire, soy and oyster sauces. Refrigerate until needed.
4.Put the flour, dashi powder or salt and water in a large bowl and whisk together until smooth.
5.Gently whisk in the eggs then fold in the cabbage and the white parts of the spring onions.
6.Heat a large heavy-based frying pan until medium hot and coat with a little oil.
7.Pour the mixture in and spread out to about 2cm thick.
8.Cook for 5-6 minutes, nesting the oysters into the pancake top while it cooks and pressing in.
9.Using a baking tray to help you, flip over to oyster-side down, cook for 4 minutes then flip again onto a serving plate.
10.Serve the okonomiyaki drizzled with okonomi sauce and scattered with the greens of the spring onion and bonito, then add mayonnaise, pickle and seaweed or togarashi seasoning to your liking.

Recipes & Food Styling  Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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