Okonomiyaki is also called Kansai-style okonomiyaki, while there is another style called Hiroshima-style.These two are basically similar, but Hiroshima-style uses more ingredients and layers them one by one.Sautéed noodles can be added.Rice cakes.Compared to okonomiyaki, it's simpler and quicker to make.

"Love to add what you like."Frypancake,. Besides the main ingredient cabbage, any meat or seafood can be added.When I visited Osaka before, at a famous okonomiyaki shop called Matsu in Dotonbori,I tried okonomiyaki made withoutflouryam,and another one filled withscallopsandsquid.The shop was very popular, and there was always a long queue outside. As soon as you entered, you could see some handsome guys performing okonomiyaki on a long iron plate.Because the okonomiyaki is essentially a loose vegetable pancake,flipping it requires extra elegance to maintain the integrity of the pancake.Sitting in front of the hot iron plate, watching the chef's iron spatula dance gracefully up and down, adds an extra dash of coolness.There are also many small shops where customers can make their own okonomiyaki. Each table has a small iron plate embedded, allowing guests to enjoy flipping pancakes themselves.It is said that this is also a good place for couples on dates; when the boyfriend flips the pancake gracefully, the girlfriend should clap and cheer.

Actually, it's very easy to make okonomiyaki at home. The recipe today references the process seen at Matsu, which only requires afrying pan

to recreate this popular Japanese street snack.Ingredients (for 2 people): 200g cabbage,pork bellystrips about 100g,low-gluten flour

100g, 180ml water,eggs2, 2 green onions, 2 tablespoons dried cherry shrimp, 4 tablespoons katsuobushi, 1 tablespoon nori powder, okonomiyaki sauce to taste, mayonnaise to taste, a pinch of saltSteps:1. Remove the skin from the pork belly and cut it into thin slices about 5mm thick.2. Chop the green onions finely and slice the cabbage thinly.3. In a large bowl, mix the low-gluten flour, 180ml water, and a pinch of salt to form a batter.4. Add the cabbage slices and dried cherry shrimp, then half the green onion and katsuobushi, and stir well.5. Heat a non-stick pan over medium heat and brush with a little oil. Place 3 slices of pork belly in the pan and fry for about half a minute on one side until slightly golden.

6. Flip the pork belly, pour half of the batter onto it to form a round pancake shape, cover with a lid and cook over medium heat for about 3 minutes.

7. Remove the pancake from the pan, place it on a plate with the pork side up.

8. Add a little more oil in the pan, crack an egg into it and break the yolk.

9. Place the pancake back into the pan, cover it with the egg, and fry for a few seconds before flipping over.

10. Brush with okonomiyaki sauce and mayonnaise, sprinkle with reserved green onion and katsuobushi, then top with nori powder.

Tips:

1. When slicing cabbage, separate the thicker roots from the thinner leaves to ensure uniform thickness.

2. Dried cherry shrimp can be replaced with regular dried shrimps or fresh cooked shrimp if preferred.

3. Avoid over-mixing when mixing the batter to prevent gluten formation; small lumps will resolve after a few minutes of rest.

4. When flipping the pancake, do it quickly and decisively, pushing the edges with a spatula to shape each time you flip.Yolk

10. Move the pancake back into the pan and cover it with the egg, briefly cook for a few seconds before flipping.

11. Brush with an appropriate amount of agedashi tofu sauce, squeeze on some mayonnaise, sprinkle with the reserved scallions and katsuobushi, and finally dust with nori powder.

Tips:

1. When slicing cabbage, separate the thicker base part from the thinner leaves to ensure even thickness when shredding.

2. You can substitute sakura shrimp with regular dried shrimps or use cooked fresh shrimpshrimp ballsAlso

3. When mixing the batter, avoid over-mixing to prevent gluten formation; small lumps can be left for a few minutes to settle.

4. When flipping the okonomiyaki, do so quickly and decisively; after each flip, use a spatula to push the edges to shape it.