Different from other main dishes, okonomiyaki is originally a pancake style food started from Kyoto and Osaka areas. Osaka or Kansai style okonomiyaki is currently predominant all over Japan.The batter is made of flour, grated nagaimo (a type of yam), water or dashi, eggs and shredded cabbage, and usually contains other ingredients such as green onion, meat (generally thin pork belly, often mistaken for bacon), octopus, squid, shrimp, vegetables, konjac, mochi or cheese. Okonomiyaki is sometimes compared to an omelette or a pancake and may be referred to as a "Japanese pizza" or "Osaka soul food".
The name of Okonomiyaki is composed by okonomi, meaning "how you like" or "what you like", and yaki meaning "grill". In Tokyo, there is liquid okonomiyaki called monjayaki. In Osaka, okonomiyaki is cooked quickly on teppan, or a pan using metal spatulas that are later used to slice the dish when it has finished cooking. Cooked okonomiyaki is commonly topped with otafuku/okonomiyaki sauce (similar to Worcestershire sauce but thicker and sweeter), seaweed flakes, bonito flakes, and mayonnaise.
Another well-known nationwide okonomiyaki style in Japan is from Hiroshima. The ingredients are layered rather than mixed in Osaka style. In Hiroshima style okonomiyaki, noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce. The amount of cabbage used is usually three to four times the amount used in the Osaka style. It starts out piled very high and is pushed down as the cabbage cooks.
The sizzling sound and the smoky smell, yummy already! Video credit to Aden Films