How about adding a little Japanese flavor to your omelette? That's the promise of Okonomiyaki! It's a Japanese dish, particularly from Osaka, although you can also eat it in Tokyo. Like any ...

With bold flavors and a crisp texture, lahmacun is widely loved in Turkey and neighboring countries, but rarely appears in U.S. pizzerias. Originating in Catalonia and the Balearic Islands, coca is a ...

Okonomiyaki with Shrimp This recipe for small, easily manageable pancakes is inspired by one in “The Dinner Plan” by Kathy Brennan and Caroline Campion (Abrams, $29.99).

Okonomiyaki, which means “as you like it, grilled,” are robust cabbage pancakes made with add-ins such as shrimp, squid, vegetables, pork belly or sausage. A thin batter of wheat flour, bonito ...

Ree Drummond is beloved for her simple and adaptable recipes. The Asian-inspired sauce for her favorite noodle salad can be ...

Premade okonomiyaki flour mixes make things even easier - you simply add water and egg to make the batter. The Japanese swear by the Otafuku brand, which, as a bonus, comes with English instructions.

But it could be, I think, that okonomiyaki has become a sort of home for me. Wherever its ingredients — cabbage, flour, water — can be found, you can conjure an abode.

Okonomiyaki is popular all over Japan, particularly in the Kansai region, which includes Osaka, Kyoto and Kobe, and in Hiroshima, some 300km down the Inland Sea coast from Osaka.

Okonomiyaki sauce is a descendent of Worcestershire sauce: The British condiment arrived in Japan in the 1800s, thanks to increased trade between the countries, and had steadily grown in popularity.

The okonomiyaki ($10; pictured at top) is served in a deep, round cast-iron skillet, and is thereby rendered a bit loftier. This allows for all sorts of gummy goodness inside.

The okonomiyaki focus represents a departure for chef/owner Paul Virant, whose Vistro and Vie restaurants serve American cuisine with a strong farm-to-table ethos.