Okonomiyaki revisited

I usually make Okonomiyaki for dinner parties. But I was craving for it the other day, so I make okonomiyaki for two! No patience to grate chinese yam, I settled for premixed okonomiyaki flour where yam/starch powder and flavor has already been accounted for!

Dough mix:
1 cup of okonomiyaki flour
1 cup of water or broth ( I used 1/4 cup of mushroom broth and 3/4 of water)
2 cups of minced cabbage
1/8 cup of minced picked ginger
1 cup of Tenkasu (天かす) or tempura batter
1 cup of bean sprout
1/2 cup of sliced cheese ( any kind)
2 gloves of garlic, minced
1 scallion, minced

Topping:
Okonomiyaki sauce
Japanese Mayo
Katsuyobushi ( bonito flakes)
Aonori ( 青海苔 )Seaweed flakes