That’s a casual way to make a snack okonomiyaki at home.
Just make crepes, and garnish them with okonomiyaki toppings : kezuriboshi (dry fish flakes), aonori seaweed, negi leek and beni-shoga (pickled ginger). You can also use sakura-ebi (small dried shrimps). And you can skip any that you don’t want, of course.
It’s freely adapted from this recipe gottsuo-yaki. The author says that her grandmother was making this for children and she was wrapping it in a piece of paper so the kids could take it away to go play.
The crepe : blend or whip 1/2 cup of flour, 3/4 cup of water to get a thick liquid. Adjust quantities. Add a pinch of salt. And a handful of cut negi leeks (the white part).
These negi, Japanese Spring onion, leeks, scallions… are never far away from a Japanese kitchen.
Make a small thick crepe.
Garnish and drizzle shoyu (soy sauce).