So, this should have been posted back in February when we made this with Iris for the first time, but right after this is about when I started feeling the first trimester blahs and didn't do much "extra" for awhile.
I've keep getting pestered by my best friend Lindsay, who got to try said dish, because she would like to try and recreate it at home. Without further ado...
The hardest part about making okonomiyaki here is finding the nagaimo root (also called yamaimo in some places) to make them with. Luckily, they also sell the yamaimo flour, and after making it the first time, we used that afterwards, for easiness sake. (Although, I'm considering trying it out with regular flour sometime, just to see how it turns out.)
So nagaimo (I should have taken a picture... I always forget to take pictures until we're in the middle of it and I realize, I may want to remember what we did...) is this interesting root that when you grate it, it not only turns all slimy and goopy, but it also makes your hands itch like crazy. Probably you should wear rubber or latex gloves when doing this to save yourself some grief. (or just put your hands in plastic baggies). Here's Iris showing how slimy/goopy it is after grating: (ps peel the skin off before you grate it)
this recipe- it gives a LOT more detailed descriptions about what everything is. However, we didn't use all the same things they used. Basically, once you have the batter of eggs, flour, nagaimo and cabbage, you can add to it whatever you want. I believe we used water instead of dashi stock as well. We didn't add the tenkasu or beni shouga either.
Update: 8/3/12 I made Okonomiyaki for the first time without Iris and decided to try using some leftover bacon for the meat on top. It was yummy! (and already sliced thin :D). Also, I have a large, rectangular electric skillet and I did them in there so I could make 4 at a time. Worked well. I think I put it at about 350 degrees.