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Japanese Okonomiyaki
Reviews:
July 05, 2006

Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than water, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!

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