To make the edamame beans, cook the pods in a saucepan of boiling salted water, for 2–3 minutes.

Drain and place in a medium saucepan and add the sesame oil and oyster sauce warm over a medium heat for 1–2 minutes.

Add the ginger, garlic and black pepper and cook for 2 minutes.

Remove from the heat and serve with sesame seeds and red chilli.

To make the chikuwa, blend all of the ingredients together in a food processor or blender.

Add a little more cornflour if the mixture is too wet.

Roll out 2 tablespoon amount thinly on some baking paper.

Take a chopstick or wooden skewer and roll up around the chopstick.

Heat a large griddle pan and lightly oil the cakes and place on the griddle and cook on each side for 2–3 minutes.

Sprinkle with the shichimi togarashi and keep warm.

To make the crispy ebi, pre-heat a deep fat fryer to 180C.

Place the mayonnaise and breadcrumbs in separate wide shallow bowls.

Dip the prawns lightly in the mayonnaise and then in the breadcrumbs.

Deep fry until golden.

Transfer to kitchen paper to drain.

To make the mayo sauce, mix all of the ingredients together and pour into a squeezy bottle.

To make the okonomiyaki sauce, place all of the ingredients in a saucepan, stir to mix and cook over a medium heat for a few minutes.

Pour into a squeezy bottle.

Lay the prawns in a line on a plate and squeeze over both sauces in a zigzag pattern.

Garnish with the spring onions.

Serve the edamame beans, chikuwa and prawns together.