Okonomi means ‘whatever you want’ or ‘to one’s liking’ so add any grated or chopped veggies what ever you have available. I have also used prawns  instead of pork as a change.

Most food stalls and Japanese restaurants serve Osaka style Okonomiyaki where the ingredients (or at least, the cabbage) are mixed together into the batter, Hiroshimayaki, has a layer of yakisoba noodles and each ingredient is added separately in layers.

Makes 6

Ingredients

Batter

1 1/2 cups Gluten Free flour + 1 tsp Xanthan Gum
2 – 2 1/2 cups water
1 – 2 tsp dashi powder (1 sachet)

Mix together flour, water and dashi powder to make the batter.  It should be quite runny, but not watery and it will be be gummy from the xanthan gum. Adjust if necessary.

Layers

Vegetable oil
Katsuo-bushi (dried fermented skip jack tuna) or Benito small handful for each okonomiyaki
1/2 cabbage, shredded
1 large handful of mung bean sprouts well rinsed
1 small handful of sliced shallots/spring onions
2 Tbsp pickled ginger finely chopped
3 packet/servings of yakisoba noodles (GF substitute cooked oat noodle 2 bunches for 3 pancakes)
200~300g thinly sliced pork belly or other meat
6 eggs one for each okonomiyaki

Toppings

Okonomi Sauce (store bought is not Gluten Free)
Japanese Mayonnaise
Ao-nori (green seaweed)
Spring onion finely sliced
Katsuo-bushi (dried fermented skip jack tuna) or Benito flakes

Instructions

1. Pre heat the hotplate/teppanyaki plate/BBQ plate.
2. Set everything up in bowls ready to go. You will need 2 spatulas, I use one short BBQ multi-purpose spatula and one smaller egg lifter.
3. Oil the hotplate where the pancakes are going to be cooking spreading the oil out with a spatula. Allow space for the noodles later.
4. Using a ladle or stainless steel measuring cup, pour a little batter onto the hotplate, and swirl the bottom of the ladle around on it to spread the batter thinly.  Sprinkle with katsuo-bushi. Don’t make them too big as there will be lots of fillings. I get 3 across the long side of my BBQ plate.
   
5. Place a very large handful of shredded cabbage on the base, followed by ginger, shallots and bean sprouts.
   
6.  Spread some more oil on the hotplate to the front or side of the pancakes and add the noodles enough for what is being currently cooked. Move them around on the hotplate to coat in the oil and  let them fry,
7. Place strips of pork on top of the mound of vegetables.
   
   
8. Pour a little batter over the meat and vegetables, then using two spatulas, flip the whole thing over.  The base crepe now becomes a lid under which the vegetables can cook. Don’t over cook. Don’t worry if a little cabbage falls out the sides when you flip it, just sweep it all under the lid.
9. Turn the noodles, which should now be getting crispy.
   
10. When the pork is cooked through and a little crispy. Spread the yakisoba noodles out into a circle the size of the okonomiyaki, add a little okonomi sauce, then lift the okonomiyaki (using two spatulas) and place it on top of the noodles.
11. Add some more oil if required (or move some from any pools that have collected on the hotplate). Crack an egg for each cooking pancake onto the hotplate in the spot where the pancakes were.  Break the yolk and spread the egg out a bit.
    
12. Lift the okonomiyaki and place it on top of the egg.
13. If you need to make another batch, start the batter now, after scraping the hotplate.
14. When the egg is cooked, flip the whole thing, egg side up. Ready for serving.

Serving

Put the okonomiyaki on to plates.

Generously spread Okonomi Sauce on top, followed by mayonnaise, ao-nori, shallots and katsuo-bushi. Enjoy.

This Recipe is inspired by http://www.littlejapanmama.com/2013/04/hiroshima-okonomiyaki-recipe.html