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The Japanese will often tell you that this griddle-fried dish is a “Japanese savory pancake” or something along those lines, but that doesn’t quite fully describe it. Okonomiyaki is made from an egg-and-flour batter mixed with cabbage and fried.

Other ingredients can also be added according to regional recipes and your personal taste (in fact, okonomi literally translates to “preference”). These can include pork belly, kimchi, various vegetables and usually a topping of dried bonito fish flakes, mayonnaise and special okonomiyaki sauce.

Bonus: If you’re a fan of okonomiyaki, you need to try monjayaki, a lesser-known, gooier cousin that gets a bad rep for its looks.

Both okonomiyaki and monjayaki dishes share a base of batter, chopped vegetables like cabbage, and mix-ins such as seafood, cheese, or meat, yet their textures and cooking styles make them distinct. Monjayaki’s batter is thinner and more liquid, resulting in a gooey, molten dish with crisp, caramelized edges when cooked.