I made Okonomiyaki for the second time. I still had troubles flipping those but it went ok at the end. I tried adding some mozzarella cheese, like we had in Osaka, but the pancake turned brown really quickly.
Okonomiyaki is a kind of crêpe or omelette garnished with cabbage, seafood, noodles (in Hiroshima fashion) and bacon, with a topping of seaweed and/or spring onion, dry bonito flakes (katsuo boshi), a kind of barbecue sauce and mayonnaise. From what I understand, it’s not a really old recipe so I guess it was inspired by occidental cuisine. When I make it, I like to think of how this recipe traveled from Occident to japan, then to Europe again with my French/Asian touch.