Okonomiyaki

I have wanted to make this for a while since we had so much fun eating it in Tokyo. I found a few different recipes on websites and decided just to give it a try. It came out ok, but not the same as the real thing. It was fun to make anyway, but my house ended up very smoky from the griddle pan. We made two batches because I didn't realize how much a head of lettuce would make. One batch was mushroom, one was gruyere. We used the sauce I made, which helped the pancakes taste more like the ones in Japan, but we didn't use the mayonnaise. I couldn't find bonito flakes or seaweed to sprinkle on top.

Ingredients (makes 1 batch):
3 cups of shredded cabbage, packed
2 shredded carrots
2 eggs
1 cup flour
3/4 cup water
3 spring onions, white only, chopped
topping: chopped shitaki mushroom or grated gruyere

Okonomiyaki sauce:
2 tbsp ketchup
2 tbsp worcestershire sauce
1 tsp soy sauce
1 tbsp teriyaki sauce

Mayonnaise:
1 tbsp mayonnaise
1 tsp white wine vinegar or rice wine vinegar.

Directions:
Cut up cabbage, shred carrots, cut onions, and prepare topping. Mix together in a bowl. In a separate bowl, whisk together flour, water, and eggs. Heat a griddle pan over medium high heat. Mix the egg mixture into the cabbage mixture. It should be fairly wet. Oil the griddle pan with vegetable oil and spoon out the mixture to form pancakes. Size them so that you are able to flip them. Brown for a few minutes, then flip. Sauce the cooked side. When the opposite side is browned, flip and sauce again. Serve immediately topped with more sauce, green onions and japanese mayonnaise.