Okonomiyaki is a savory pancake. Okonomi means something along the lines of "what you want" and yaki means "grilled" or "cooked." Widely available around the country, the dish is typically associated with the Kansai or Hiroshima areas. And toppings and batters vary by region.
We kept ours simple: cabbage, dried shrimp, and green onions.
The batter: 1-1/2 C chicken stock, 1-1/2 C white whole wheat flour, and three eggs. Whisk all of the ingredients together to form a thin pancake batter. Stir in 6 C of cabbage, 1/2 C dried shrimp, and 1/2 C chopped green onions.
Cook in a flat pan until the batter is cooked, the cabbage is softened, and the pancake is lightly browned.
I had seen beautiful images of okonomiyaki garnished with okonomiyaki sauce marbled with mayonnaise. Dylan opted for the plop and smear method. So, it wasn't very photogenic, but it was delicious. All the okonomiyaki sauce recipes I found were slightly different. I mixed some ketchup, molasses, yuzu, and soy sauce for ours. Yum!