I had a really tasty version of okonomiyaki (an eggy Japanese pancake) served with crab meat, at Michael Mina's new Baltimore izakaya, Pabu. I enjoyed it so much, I made my own version of it, which I cobbled together after researching different versions on the Internet. I made mine with leftover pork belly and fresh blue crab meat, but any cooked meat would do nicely. <br /> <br />Dashi powder, kewpie mayo, katsuobushi, and pickled ginger are available at Asian grocers and some large supermarkets. Traditionally, tart red pickled ginger is served with okonomiyaki, but I find the pink sushi ginger works just fine.

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