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Cut the cabbage into thin strips, spring onions into thin rounds and prawns in half lengthways. Grate the yam. Open the oysters and remove them from their shells.
In a bowl, mix the grated yam or potato, water and eggs. Add the flour and salt and mix. Stir in the cabbage, spring onion and katsuobushi (crumbled between your fingers). Add the prawns and oysters, then mix.
Heat a frying pan over medium heat. Pour in 1 tbsp oil and wipe the excess with a paper towel. Pour a quarter of the batter into the hot pan. Cook for about 3 minutes. Turn the okonomiyaki over, cover and cook for 5 minutes. Flip the okonomiyaki back and cook for another 2–3 minutes, uncovered. Repeat the process until all the batter is used. This will make four okonomiyaki.
Serve the okonomiyaki on individual plates with a generous amount of sauce spread on top. Add the mayonnaise. Sprinkle with some katsuobushi and decorate with a few dill leaves.