Break down the word okonomiyaki and you get okonomi, or “what you want,” and yaki, or “grilled.” And that’s precisely the concept behind this Japanese pancake: a versatile batter, fried with shredded cabbage and whatever fixings capture your imagination, from octopus and squid to pork belly. The unique batter is made with nagaimo, a root vegetable that yields especially moist, creamy cakes. In Osaka, the fillings are stirred right into the batter; Hiroshima-style okonomiyaki are composed in layers, including yakisoba noodles, and finished with a fried egg. But in both cases, once cooked, they’re drizzled with Japanese mayonnaise and sweet-and-savory okonomi (or tonkatsu) sauce, and topped with nori flakes and pickled ginger.
Boy do I miss my okonomiyaki. Good stuff.