Pour the specially-made okonomiyaki flour into a medium-size bowl. Add water and mix thoroughly. Set it aside for later use.
Start chopping your green onions and cabbage into small slices and put them into the bowl where the batter mix is.
Toss in the egg 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 okonomiyaki batter mix into the teppanyaki and use the heat to form a circular shape from it, just like how you'd make a regular pancake. Allow it to cook for about 3 – 4 minutes and see if the bottom becomes brown in 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 in color. In order to keep the pancake light and fluffy, just let it cook on its own and don't try to press it down with the spatula.
Once cooked, transfer it to a large plate and then add condiments, such as okonomiyaki sauce, aonori seaweed, bonito flakes, pickled ginger, and tenkasu tempura flakes.