HOW TO PREPARE OKONOMIYAKI.

Okonomiyaki, often referred to as “Japanese savory pancake,” is a popular dish from Japan. It’s made with a variety of ingredients that are mixed into a batter and then grilled. The name “okonomiyaki” translates to “grill as you like it,” indicating the customizable nature of the ingredients. Here’s a basic recipe to prepare it:

Ingredients:
Batter:

100g (about 3/4 cup) of all-purpose flour
150ml (about 2/3 cup) of cold water or dashi (Japanese soup stock)
1 egg
1/4 head of a cabbage, finely chopped
3-4 spring onions, chopped
1 teaspoon of baking powder (optional for extra fluffiness)
Main Fillings (choose as you like):

Thinly sliced pork belly or bacon
Cooked shrimp, squid, or other seafood
Cheese
Kimchi
Mochi (rice cake)
Toppings:

Okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter)
Mayonnaise
Aonori (dried seaweed flakes)
Katsuobushi (dried bonito flakes)
Pickled red ginger (beni shoga)
Instructions:
Prepare the Batter:

In a large mixing bowl, combine flour and cold water (or dashi) until smooth.
Add the egg to the mixture and whisk well.
Add the chopped cabbage, spring onions, and any other main fillings of your choice. Mix well until all ingredients are coated with the batter.
Cook the Okonomiyaki:

Heat a non-stick skillet or teppanyaki grill over medium heat. If it’s not non-stick, lightly oil the surface.
Pour the batter mixture onto the skillet, shaping it into a round pancake. The size can vary, but it’s typically about 1/2 inch thick and 6 inches in diameter.
Place slices of pork belly or bacon on top (if using).
Cook for about 5 minutes or until the bottom is golden brown and crispy.
Carefully flip the okonomiyaki and cook the other side for another 5 minutes or until cooked through and golden brown. If you’re unsure about its doneness, you can cover the skillet with a lid to ensure the inside cooks thoroughly.
Once cooked, transfer to a plate.
Add Toppings:

Brush the top of the okonomiyaki with okonomiyaki sauce.
Drizzle with mayonnaise (you can use a squeeze bottle to make decorative patterns).
Sprinkle with aonori and katsuobushi.
Top with pickled red ginger on the side.
Enjoy your homemade okonomiyaki while it’s hot!

Note: Okonomiyaki can be made in various styles depending on the region in Japan, with the most famous being from Osaka and Hiroshima. Adjustments to this basic recipe can be made based on personal preferences and regional variations.