The okonomiyaki is a preparation from the Kansai area. A straightforward translation of the work means “grill what you like”, and it is well rendered with the profusion of recipes and variations. In the Kanto area the equivalent would be Monja-yaki, but what I prefer with okonomiyaki is the consistence of the crepe rather then a kind of weird porridge! Okonomiyaki includes a base of Chinese cabbage (hakusai 白菜), some grinded pork meat, a preparation of flour, water and egg like a crepe, then a toping of mayonnaise and Bulldog sauce, finished with katsuobushi. Any addition of veggies, meat, seafood etc is possible, just as you like it!!!
Mine is the simplest. Chop on small Chinese cabbage or 1/4 of a large one. In a frypan put a little of oil and the cabbage, stir often untill soft; add some grinded pork meat (150g), and continue to stir. In a batter prepare a mix with flour and 2 eggs to obtain a thick dough, add a bit of water to liquefy (it should be slightly more liquid than pancake dough). Add in the fry pan, cover and cook at low heat, then flip and cook again a lityle more. Serve and top with what you like: usually bulldog sauce, mayonnaise, and katsuobushi but I removed the mayonnaise and bulldog sauce topping, just the katsuobushi remained in my version (I reckon that the white mayo and the dark bulldog sauce make a much prettier finish). You can make individual cute okonomiyaki or large one that you cut to serve. Tonight I was a bit running out if time so I went for the second option.
There is one extraordinary strange thing I love with katsuobushi toping on hot food, it’s when it’s moving like if it were alive, though of course it’s just dry flakes!!!
