First, beat three of the eggs in a large bowl.
Add a little water, about one tablespoon.
For flavour, add about a teaspoon of Japanese soup powder or chicken soup powder.
Add one cup of Okonomiyakiko, if available.
If not, use a mix of flour and baking powder.
Mix very lightly, or the dough will become sticky and heavy.
Cut cabbage into thin slices. You can add more or less, depending on your taste.
Okonomiyaki is forgiving. The quantity of each ingredient is not really a big deal.
Add the cabbage slices into the mix.
Now chop the green onions. This gives a pungent flavour to the dish.
And put them in.
Make sure the cabbage and green onions are coated with flour.
Heat a big bloody pan and spread the vegetable oil.
Put half of the dough first, add cheese, and cover the cheese with the rest of the dough.
Lay pork slices on top. Beef will also do.
If you like, you can use shrimp. Sausage or bacon slices will also work.
Try whatever meat or fish of your choice.
Drop an egg in the center.
Spread the egg.
When the bottom gets brown and crisp, flip it over.
Press down the okonomiyaki lightly.
Make holes to air out some moisture.
When the other side gets brown and crispy, flip it over again.
Sauce time! Okonomiyaki sauce should be available at Asian food stores. But, you can make your own by heating a mix of these. Please see the ingredient list.
Spread over the sauce, and sprinkle dried seaweed powder and bonito fish flakes if available.
If not, fried onion slices is a nice substitute. Seaweed powder is an extra, so don’t worry if you can’t find any.