I’ve been meaning to master okonomiyaki, a savory Japanese pancake, and I think I’ve finally got the trick. I relied on intuition, so exact measurements are not forthcoming here, but I can give you the basics of the batter.
Okonomiyaki recipes typically call for eggs, but I don’t think they’re necessary for the batter.
If you want to experiment by starting small, I recommend pouring 1 cup water into a mixing bowl, then slowly adding tablespoons of flour and corn starch and whisking until you get a batter thick enough for pancakes. Whisk soy sauce into the batter to build in umami.
Once you’ve got your batter, you’re free to play with ingredients. Simply add the ingredients to the batter and cook in a large pan on the stovetop until both sides are golden brown.
We made okonomiyaki with shrimp, caramelized onions and chives one night, and I made a version with bacon and bean sprouts for brunch a couple days later.
Lots of possibilities.
For dipping sauce, whisk together soy sauce, chili oil and sesame oil.