Thoroughly mix cabbage, flour, dashi, water, eggs, tenkasu, ginger and onions in large bowl. Heat lightly greased griddle or skillet over low to medium heat.

Ladle approximately 1 cup batter onto hot griddle. If necessary, use back of spoon to spread batter slightly into circle about 8 inches across. Cook until bottom of okonomiyaki starts to color and edges begin to cook, about 10 minutes.

Loosen okonomiyaki from cooking surface. Slide spatula under opposite sides of okonomiyaki, so spatulas face each other. Using both spatulas, quickly flip okonomiyaki. Cook until bottom has turned light golden and center is firm, about 6 to 8 minutes.

Spoon or squeeze 2 tablespoons Okonomiyaki Sauce over surface of each okonomiyaki. Add 2 tablespoons mayonnaise. (Nakagawa likes to make spirals with Okonomiyaki Sauce, then mayonnaise.) Sprinkle each okonomiyaki with 1 teaspoon aonori, then 1 teaspoon katsuobushi.

Using spatula, cut each okonomiyaki into 4 slices. You may need to use both spatulas to pull pieces apart. Add mustard to taste and serve immediately. Repeat until all batter is used.

This recipe yields 4 okonomiyaki.

Each of 8 servings : 504 calories; 1,153 mg sodium; 112 mg cholesterol; 13 grams fat; 82 grams carbohydrates; 12 grams protein; 0.09 gram fiber.

Variations: Consider adding various meats or additional vegetables to the next batch. A basic rule is that you can add 1/3 cup of anything you like to each okonomiyaki. Make sure additions are cut into bite-size pieces.

Some of the most popular additions include squid, shrimp and scallops, chicken tenderloins, sausage, yakisoba noodles, eggplant and pork tenderloin. All of these, except the seafood, should be cooked before being added to the batter.

To evenly distribute additions throughout the batter, place pieces of it on the skillet throughout an imaginary 8-inch circle (the size of the okonomiyaki) and then pour the batter over the bits. Or, you can mix the additions into the batter, then pour it onto the grill.