Okonomiyaki /大阪烧 / お好み焼き

When I needed a dish that calls for lots of veggies especially cabbage. Flipping through my handwritten "cookbook", I have not cooked Okonomiyaki for awhile. When Tak first introduced me the Okonomiyaki I used to say the name wrongly, Economy-yaki I said. Indeed, it is relatively economy to cook this delicious Japanese dish.

"Okonomiyaki" literally means "cook what you like," and customers get to choose their own favorite ingredients and then cook up their pancakes right at the table. In Japan, okonomiyaki is usually associated with the Kansai or Hiroshima areas. Toppings and batters tend to vary according to region. Since Tak is from Kyoto so my Okonomiyaki is pretty much Kyoto style. Source: Wikipedia, Okonomiyaki

Recipe updated in 2021. 

Revised it into a healthier version which called for minimum amount of flour. If you wish, you may omit the flour. 

Ingredients (makes 4 servings):
200 g long yam (aka Chinese yam), grated

1 tsp hon-dashi powder, mix it well in the grated yam

4 tbsp all purpose flour

200 g pork belly or seafood (prawn, squid, etc)

½ head cabbage, cut into short strips
100 g chopped green onion

4 no. eggs

2 pcs mochi rice cake, diced
2-3 tbsp cooking oil

Toppings:
Mayonnaise
Okonomiyaki Sauce (MYO: worcestershire + hoisin sauce + ketchup + oyster sauce)
Seaweed Flakes (nori)

Bonito Flakes

Methods:

1. Divide all the ingredients into 4 equal portions.
2. In a small mixing bowl, put a portion of grated yam, cabbage, chopped green onion, flour, and egg. Mix until just combined. 
3. Heat and grease a non-stick pan.
4. Spread a half amount of the mixture in the center of the pan. Add in the diced mochi, then cover it with the remaining amount of the mixture.
5. Arrange 4-5 slices of the pork belly over the top. Press down gently.
6. Cook with low-medium heat until it is browned lightly then flip it over.
7. Press the mixture gently to ensure the whole surface has contact with the pan. Cook until it is nicely browned. 
8. When it is cooked, transfer into a serving plate.
9. Spread mayonnaise and okonomiyaki sauce as desired. Then sprinkle with seaweed and bonito flakes. Serve warm.

Cook's Notes:

1. If you are making the seafood version, mix it together with the mixture in step 2.
2. The reason of using a small mixing bowl is to prevent it from over mixing.