So I double checked with my expert. I have a good friend in New York City whose husband owns several Japanese restaurants- and she is a frequent visitor to Japan where his family lives. She makes Okonomiyaki all the time for her family and I got into an email discussion with her. Vicki makes a basic pancake batter (flour, eggs, water) and then adds some Japanese yam. She chops up shrimp, squid or octopus and along with some shredded cabbage, mixes everything together. Then Vicki oils a pan, adds thin slices of pork to the pan and pours on the cabbage/pancake mixture. Browns it on both sides. She tops it with a sauce: a mixture of ketchup, Japanese mayo, and Japanese Okonomiyaki sauce (which she found in Japanese food store) and the final touches are thinly sliced scallion, pickled red ginger and dried bonito flakes. My daughter has had it many times at Vicki's house and says it’s to die for.
Add the flour and toss together with your hands until everything is dusted with flour. Add the beaten eggs and mix until everything is well coated.
Heat a large skillet and add a couple tablespoons of olive oil. Reduce heat to medium and add the cabbage mixture to the pan. Press it firmly into a pancake shape, as flat as you can get it.
Fry for about 5 minutes or until the bottom is golden brown. Slide it out of the pan onto a plate, then place another plate on top of it and flip the pancake. You will need to add more olive oil at this point. Then slide the pancake with the browned side up back into the skillet. Press down again and fry until it is golden on this side as well- perhaps another 3-5 minutes. Slide the pancake out on your serving plate or cutting board and sprinkle with the toasted almonds and chopped chives. Cut into wedges and serve.
Serves 2-3 people.