Pour the specially-made okonomiyaki flour into a medium-size bowl, add the water and mix thoroughly. Set it aside for later use.
Start chopping your green onions and cabbage into small slices and pour it into the bowl where the batter mix is.
Toss in the egg to the bowl together with the batter mix. Try not to mix too much as you may not get the desired result for your batter.
Heat up the skillet or teppanyaki and pour some vegetable oil over it, set to high heat. Now pour the okonimiyaki batter mix into the teppanyaki and use the hera to form a circular shape from it just like how you would make a regular pancake. Allow it to cook for about 3 – 4 minutes and see if the bottom becomes brown color.
Now you may add the bacon strips (or other toppings of your choice bacon, shrimp, or squid would be good) before you flip the pancake over. Let the other side of it cook for another 3 – 4 minutes until it also becomes brown color. In order to keep the pancake light and fluffy just let it cook on its own and do not try to press it down with the spatula.
Once cooked, transfer it to a large plate and then add the condiments such as the okonomiyaki sauce, aonori seaweed, bonito flakes, pickled ginger and tenkasu tempura flakes.