Just like the first time Lucy and I made okonomiyaki, the base of our Japanese pancakes consisted of shredded cabbage, cheddar cheese, bacon and green onions. This time we cooked them for the family.
Everything was mixed together in a bowl, depending on the person's preferences; more cabbage, more batter, etc.
The pancakes cooked on our griddle. Then came the fun part – dressing the okonomiyaki!
A squeeze of kewpie mayo, a few shakes of furikake (which was made from seaweed, powdered soy sauce, toasted sesame seeds and dried egg), a squeeze of okonomiyaki sauce, and a handful of bonito flakes. The bonito flakes were dancing with excitement -- that is until we gobbled them up.