Unless you're familiar with the form, it's perhaps a little tricky to discern the composition in this shot, since it's kind of just a big (delicious) lump, but the broad strokes are these:
- Fried rice
- Creamy omelet
For me, however, it's all about okonomiyaki sauce -- first shot into the rice while it's being stir-fried in the wok along with onion, cabbage, carrot and bacon. Then drizzled over the top along with Kewpie mayo (essential) and a lot of aonori.
In between is the omelet. Many of you have, no doubt, seen the viral video of a Japanese chef gently laying a plump omelet on top of a mound of rice and carefully scoring it across the top such that it flops open and spills its creamy, eggy guts everywhere:
I've probably tried it two dozen times at this point, and I've yet to get it right. Either I overcook the center, or it's so jiggly that it doesn't hold its form long enough to be balanced on top, or it just doesn't quite fall to the sides in the gorgeous, symmetrical fashion. So I give up. I just gently scramble eggs, let them develop some nice, thick curds and then quickly set the bottom while leaving the top very loose (note, runny egg mingling with okonomiyaki sauce and mayonnaise at the edge of the plate).
Mine's largely informed by the recipe at Serious Eats, though I take some issue with the stir-fry technique. (Why fry the rice first and set it aside? Start with the pork -- let that fat render out -- then add veg, then add rice. Simple.)
Highly recommended. Be prepared to nap afterwards.