Now, Okonomiyaki are really easy, especially since most ingredients are available outside of Japan (except maybe the sauce. But well-sorted Asia supermarkets should have Okonomiyaki-sauce in stock.)
Okonomiyaki means literally bake what you like and that is what makes it so great. The base recipe is quite simple and you can add whatever you like and think will taste good. We make it at least three times a week.
Here is the base recipe, with some recommendations of what to add.
You need (for two Okonomiyaki):
100ml water or dashi (if available)
2 tablespoons of grated yamaimo (If available. Yamaimo helps making the dough sticky. You can also try adding a tablespoon of starch instead, but unless it works perfectly, don’t tell anybody it was my idea.)
300g Cabbage, cut into very small pieces
20g Tenkasu (deep fried tempura batter. You can just leave that out, though.)
20g spring onion, cut
Salt and pepper
Aonori (green laver)
Bonito flakes (they will shrivel in the heat which makes them look almost alive, it’s pretty neat)
Things that can be added according to your preferences:
Bacon (put it on the unbaked side when it is on the heat-plate/in the pan)
Cheese (put it on the baked side and let it melt)
Anything else that sounds delicious
Make a dough out of the flour, water/dashi and yamaimo. Add the cabbage, tenkasu, spring onion, salt, pepper, optional ingredients and lastly the eggs. Mix it. Mix it some more. Grease your pan/heat-plate and put half the dough on it. Use a spatula to shape it nice and round, approx. 2cm thick. Let it bake for 3-5 minutes, then turn (after adding bacon, if you want). Optional: Watch it fall apart like your heart after your first breakup. Don’t worry, practice makes perfect. I have added some pictures to show our own progress in Okonomiyaki-making.
Use the spatula to push the dough together so it won’t fall apart when you turn it
Bake it another 3-5 minutes. Now is the time to add the cheese. Remember: There is no such thing as too much cheese.
Put it on a plate and repeat with the other half of the dough. Top with sauce, mayonnaise and, if possible, the other toppings.
30th Attempt with Topping