Jesse's Okonomiyaki

*Finally,* I have figured out how to make Okonomiyaki...	Even though it's "just a big pancake", it can be difficult to get it right. The main problem I had to overcome was the tendancy of the Okonomiyaki to stay too moist inside. When you stuff it full and build it up thick, it can keep the batter from airing out. Here, I've figured out how to do it!
The key to success is the batter. Okonomiyaki must be made thick (to hold all the delicious stuffing, of course). So, the batter can't be just flour and water, that would pile up and trap all the moisture inside. Instead, the best way is to mix everything together at once. This actually has two significant advantages: The batter is vented through lots of open cracks and pockets - These let the steam out as it cooks through, so the Okonomiyaki can be thick. The meat (shrimp, etc) won't burn or scorch on the bottom. It is kept further from the hot pan and cooks evenly, with everything else. *Recipe* Half cup of flour + half cup of water. That's your basic batter. Mix that together and then stir in: Shredded cabbage, a pile about as big as your cupped hand. That's right - there's more apparent volume of cabbage than batter! Bacon, 2 strips, pre-fried just slightly, chopped. Shrimp, as many as you want. After mixing all the batter, you'll need to keep one egg sitting for later.
	On a well-oiled / non-stick pan (), lay out the Okonomiyaki. Begin around the outside circle, fill in the middle. Do this so it's not just one hill - It needs to be evenly distributed and flat. Fry it this way for a few minutes. () You'll need to flip this two times, so you don't want it sticking!
Crack and mix the egg in the empty mixing bowl, then pour it out evenly over the whole Okonomiyaki. This will help to strengthen the Okonomiyaki for later, when you have to flip it over. It also begins to build a nice top layer, ultimately the side facing up on the serving plate.
	After the egg topping has turned slightly dull from cooking, flip the Okonomiyaki egg side down.
After cooking egg side down for a while, flip it back up again. Now, you can see the egg side is better looking than the bottom. There's a very good reason you're following these steps!
	Coat the egg top side with Okonomiyaki sauce (basically a simmered mixture of soy sauce, sugar, and worcestershire sauce). Let it cook for a few minutes, to stiffen the sauce. It's best the sauce is on the egg side, instead of on the flour side, because the egg helps keep the sauce on the surface, preventing it from soaking the flour batter.
After the sauce is thickened, the Okonomiyaki is cooked. Move it over to the serving plate, and sprinkle on: Shredded seaweed paper. I like the Korean style better than the Japanese sushi style - The Korean style is lightly dusted with salt and sesame oil, and is somewhat thinner and more delicate than the sushi style. Shaved Bonito. This is absolutely essential for Okonomiyaki. The pleasant smokey aroma and the light coloring really help to visually "bring the Okonomiyaki out of the frying pan". Finally, you need a pile of pickled ginger and a plop of mayonnaise on the side, and it's done!
	*Click the movie...* When Okonomiyaki is served, the Bonito shavings dance and wave in the rising warm vapors. This is essential to the whole experience!