Okonomiyaki is a savory pancake which consists of batter and cabbage topped with a variety of condiments like sweet sauce (Okonomi Sauce), mayonnaise, Aonori(dried seaweed) and dried bonito flakes. Selected ingredients like meat and seafood can be added. This variability is reflected in the dish's name; "Okonomi" which literally means "to one's preference".
There're over 3,000 Okonomiyaki restaurants in Japan, whereas only a hundred or so outside of Japan. But, don't worry, it's easy to make at home. Just mix the base(flour, water, eggs and cabbage) and cook with a frying pan. And then, put the sauce(Okonomi sauce is perfect!) and toppings.
BASE： Okonomiyaki mix helps you to make the tasty Okonomiyaki easier, although you can make it with simple wheat flour if you want.
Used the best part of wheat and aromatic konbu kelp, it allows you to make the Okonomiyaki taste like in a restaurant.
SAUCE： Okonomi sauce is one of the most important element of Okonomiyaki. It adds deep and rich flavour.
Japanese thick flavour sauce used the best for Okonomiyaki. The secret of the delicious taste is that it contains African dry fruit Date which creates unique taste and thickness in flavour.
A combination of high standard oil, plenty egg yolks and aromatic vinegar, it has deep flavour. It adds creamy taste to the dishes.
TOPPING: In general, Aonori(green laver) Katsuo bushi(dried bonito flakes) are sprinkled onto the Okonomiyaki.
AOSAKO (POWDERED SEAWEED)
This green laver, also called Aonori, is generally used for Okonomiyaki, Yakisoba(stir-fried noodles) to add an aromatic flavour of the sea last.
HANA KATSUO (DRIED BONITO FLAKES)
花かつお （かつおぶし） 50g
"Hana Katsuo" is roughly shaved dried skipjack tuna. It's widely used in Japanese dishes for final taste enhancer.