Peel the potato, and grate finely. Mix in the two eggs.
Mix together the plain flour and the corn starch. Stir in the grated potato, and then add just enough water to obtain a thick batter: it should have same texture as double cream.
Finely shred the Chinese cabbage and slice the spring onions. Add to the batter.
Coarsely chop the prawns, mix into the batter.
In a frying pan, heat enough oil to coat the bottom of the pan, and pour in about 1/6 of the batter. Gently cook over a medium heat until the edges begin to turn golden. Flip the pancake, and cook through.
Keep warm until all the pancakes are cooked.
Coarsely chopped the pickled ginger.
Shred the nori leaves.
To serve: drizzle each pancake with some brown sauce, mayonnaise, and top with the pickled ginger and nori shreds.
«Real okonomi yaki are served with 'okonomi' or 'tonkatsu' sauce. However, if neither can be easily sourced brown sauce is a close approximation.»
These Japanese pancakes are originally from Osaka, but have become so popular that they are available all over the country. 'Okonomi' means 'as you like' and 'yaki' means cooked, which vaguely gets translated into 'pancakes filled with whatever you like'!