Along with takoyaki, this dish may rightly be described as Osaka soul food. While both dishes involve dissolving flour in dashi, okonomiyaki includes cabbage—a non-negotiable ingredient—usually along with pork, as well as whichever additional ingredients you like.
A thin layer of batter is spread out in a circle atop an iron griddle, and the browned savory pancake is then served with toppings such as sauce, mayonnaise and powdered seaweed—a serving style that is in turn said to have influenced takoyaki.
There are various theories concerning okonomiyaki’s origin. One is that the similar Tokyo-style monjayaki went through several off-shoot dishes before becoming okonomiyaki; another is that okonomiyaki was developed from the idea of restaurant patrons grilling their ingredients of choice in a playful, festive manner.Okonomiyaki in its present form dates back to the period following the Second World War.