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VERY easy. This is the recipe I use, but everyone has a different way of making it, so experiment and find what you like best. Honestly, I think it's more like an omelette than a pancake or a pizza. I make a two layered okonomiyaki.....

- 1/2 cup of aonori (dried, shaved bonito)
- pinch of katsuoboshi (dried seaweed flakes)
- okonomiyaki sauce
- 8 to 10 leaves of cabbage (shredded - important if you want a relatively smooth batter!)
- 4 eggs
- 1 cup of white flour
- 1/4 pound of thin sliced meat of your choice - pork, chicken or beef (this is important because if the meat is too thickly sliced it won't cook all the way through)*
- 1/4 pound of seafood (I use the stuff in the freezer aisle in the grocery store so that I can skip the cleaning and pealing of shrimp... just get a bag of broiled shrimp or seafood medley which will have a mix of octopus, squid, etc.)*
- mayonnaise ( I use lite mayo for a healthier choice)
- 1 cup of water
- 2 teaspoons of vegetable oil
- 2 chopped green onions

The first three ingredients are the ones that will be hard to find unless you are in an area with an asian food store, specialty shop or section in your grocery store. Order them from online at Amazon if you can't find them in your city.

For one layered okonomiyaki.... Stir with a wooden spoon in a large bowl, the eggs, green onions, flour, water, cabbage, aonori and seafood. This is the batter. Set the stove to a medium-low heat and put the oil into a frying pan. When the oil is ready, pour a portion of the batter (as much as a single pancake) into the frying pan. Flip the okonomiyaki when it is brown on the bottom (usually about 5 minutes for each side). If you stop at this step, you'll have a one layered okonomiyaki...

For two layered okonomiyaki continue with these steps .... Spoon a small layer of batter onto the top of the okonomiyaki, put slices of the raw meat on top, and spoon another layer of batter over the meat. Flip it again and let it brown. Transfer to a plate, add mayo, okonomiyaki sauce and a pinch of kastuoboshi to your taste.

If you haven't had okonomiyaki sauce before, I'd advise you add only a little to begin with. Not a lot and add more if you like it. Same with mayo. For me, I like mayo and okonomiyaki sauce "okay" but not too much of it because it's so rich.

*These are optional really... when you figure out how to make it and get comfortable with it, you can try different toppings like veggies, cheese, mushrooms or whatever else you'd like.