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T his Japanese vegetable fritter’s name literally translates as “cooked as you like it”, which is perhaps the most important thing you should know about okonomiyaki. Though sold in restaurants, stalls and convenience stores, it’s also easy to make at home: chef Ivan Orkin dubs it “a clean-out-the-fridge-franken-pancake”, which, “as you might guess”, is “usually something you scarf down during a night of drinking”. Quick, simple and gratifyingly substantial, as well as infinitely adaptable, it also happens to be ideal for those times when you think you have nothing much to eat; I can confirm from experience that even badly made okonomiyaki tastes good. But how do you make a great one?

Nancy singleton hachisuAdam liawIvan orkinMoto priestmanTim andersonLuiz haraLittle japan mamaSerious eatsMiss southBrixton villageJapanese larderTokyo storiesபண்படாமனித இயல்பு லியவ்இவன் ஒர்க்கின்நேரம் ஆண்டர்சன்லூயிஸ் ஹரா