One of my signature dishes, Okonomiyaki is the antithesis of most 
Japanese cooking. It looks hideous, but tastes great! You can use
fish, beef, chicken, vegetables or anything for the topping.
You can also leave out the noodles and egg, if you want something
lighter.

This recipe is adapted from a number of other recipes on the net,
but owes most to one by Ichinohei Hitomi - aka Ukyou.

Okonomiyaki (10 serves)

Ingredients: 
10 eggs
5 cups of plain flour
5 cups chopped oriental greens (senposai, bok choy, choy sum, etc)
1 grated daikon
3 1/3 cups of awase miso stock
2 diced medium onions
dried or fresh sweet basil 
Oil to cook in (peanut or similar)
Toppings: (Example used - chicken - 450g, pickled ginger, egg, ramen noodles.)

Instructions:-
Batter:
Put flour in bowl. Add in miso and eggs. Stir until batter is smooth 
Add vegetables to batter. Add in basil to your taste. Mix well.

Toppings:
Cut chicken into thin, one inch strips. Cook noodles until tender. 
Allow for about 1/4 cup cooked noodles per serve.

Assembly:
Heat oil in large frypan, on high heat. A barbeque plate is even better!
Place 1 serve of chicken to pan and cook until meat is well done. Put to
one side.

Pour 1/10th of the batter into pan, and shape into a plate-sized round. 
Break egg onto another part of the pan, and the noodles to a third.

Place the cooked chicken and pickled ginger on the top of the okonomiyaki,
followed by the noodles, which will be part fried by now. 

You may flip the okonamiyaki when the underside is a light golden brown. 
When you flip it, flip in onto the cooking egg. The egg will help bind it
all together. This will take some practice - so try it out in private 
before you do this for friends!

Take cooked okonamiyaki out of pan, flip it back, so the egg-side is up,
and put onto plate. Decorate with japanese mayonaise, fruit barbeque sauce,
wasabi, and similar toppings.

Divide it into slices and serve.

Repeat for the other 9 serves!