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).
Well here, I put a pile of crepes, to be garnished on the table.
The “take out” style is to paint the top of the crepe with shoyu in the pan, garnish and fold, so the sauce is all inside.
GOURMANDE in OSAKA 