Comments on: Arts culinary and martial

By: mamster

mamster — Sat, 20 Jan 2007 19:03:12 +0000

Jason, thanks—this is a great help. The kit I got did include squid-flavored tenkasu and nori flakes.

By: Jason Truesdell

Jason Truesdell — Sat, 20 Jan 2007 08:01:48 +0000

You don’t even really need a mix… just flour, nagaimo or yamaimo (these are starchy tubers that are available at Uwajimaya, at Korean markets as “ma”, and at most of the Town & Country Markets/Central Markets), egg, and depending on how cheap you are about the nagaimo, water or soup stock.

My favorite version is with kizami-shouga (ginger slices), cheese, and cut mochi. Sometimes I use a little kimchi.

It’s better if you buy some tenkasu and toss them in the okonomiyaki just before grilling. Tenkasu are little fried flour balls, either plan or sometimes squid-flavored.

Nonstick pan or pancake griddle is best. After the cabbage, egg, and “kiji” (batter/dough), you can put whatever you want in there.

You should preferably top it with Japanese mayonnaise, okonomi sauce (basically a thickened fruity worcester sauce), shaved bonito, and small unseasoned ao-nori flakes (green nori flakes).

Here are two of mine: Mochi cheese http://blog.jagaimo.com/archive/2005/09/15/1983.aspx

Kabocha cheese http://blog.jagaimo.com/archive/2005/12/19/2111.aspx

By: Rocky

Rocky — Fri, 19 Jan 2007 22:29:18 +0000

Do you have one of those non-stick table top griddles? That’s actually the most perfect vessel to make your okonomiyaki on.

By: Anna

Anna — Fri, 19 Jan 2007 07:07:39 +0000

I lived in Hiroshima, one of the most famous places for okonomiyaki. It’s one of my favorites!

By: J. Lasser

J. Lasser — Fri, 19 Jan 2007 06:03:48 +0000

I had okonomiyaki in Tokyo back in October, outside of Senso-ji, a major shrine in Asakusa. I didn’t really know what it was, other than “bunch of yummy stuff pancake,” but it was enjoyable and I would do it again. (Actually, I look forward to doing it again in April.)

I think it was my second favorite meal in Tokyo, after the noodles at Sakata’s, near Ginza. But maybe that’s just because everyone was so friendly and welcoming there. Still, I remember the fishy, salty, porky, slightly slippery goodness that was the okonomiyaki.

Bacon should be just fine. After all, the point is to cook what you like, just like the wiki article says.