Blog powered by Typepad
Member since 05/2005

November 2014

Sun Mon Tue Wed Thu Fri Sat
            1
2 3 4 5 6 7 8
9 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30            

Categories

What's Cooking?

Related Posts Plugin for WordPress, Blogger...

« Tropical Fruit Paradise- a fruiteria on Friars Road | Main | Roasted Parsnips and Kabocha with Caper Dressing »

Friday, 06 January 2012

TrackBack

TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d83451b81169e20168e51bab49970c

Listed below are links to weblogs that reference Natto Okonomiyaki:

Comments

Reid

Kirk,

This looks absolutely delicious. Definitely something I must try. Wonder how freshly grated wasabi would work with this. Thanks for the inspiration.

Dennis

Hi Kirk, this looks great. My friends from Tokyo don't use the yamaimo but I've come across enough recipes from Osaka (the mecca) to understand its importance. I also heard frying kushikatsu with the tororo in place of eggs in the batter makes it especially light and crispy. Will try and report.

kat

looks yummy!

Kirk

Hi Reid - Thanks! I'd like to know how your turns out, so please let me know.

Hi Dennis - I can see how using something else other than egg can lighten up kushiage. Egg can add some denseness.... Look forward to your post!

Hi Kat - The Missus really enjoyed it!

Lynnea

Love the innovative recipe!! So funny, people say Natto smells bad but I think it smells yummy, kinda like bread dough, very yeasty. I'll have to try your new recipe some time, and I do agree with you, the nagaimo makes the dish. I will admit to one time being in a desperate situation and using grated jicama just because it was the right color for it and the okonomiyaki actually came out fine. Now I just keep pre-grated nagaimo in the freezer :)

Kirk

Hi Lynnea - I'd love to see a post on your okonomiyaki one day!

Catty Critic

I like okonomiyaki but I dunno about natto... I tried making okonomiyaki once but it didn't quite go well. Not enough oil on my griddle... May just use a pan next time.

Kirk

Hi CC - It's really not too hard....you cna put nearly anything in it! A good sized pan should do fine. Heck natto might surprise you!

foodhoe

my goodness, what a gorgeous crust you have achieved on that pancake! When I lived in Tokyo (a very long time ago), I loved going to the cheap noodle houses where you cooked your own yakisoba and okonomiyaki. I didn't know about the inclusion of yamaimo, but imagine it does make a difference. The combination of slippery, slimy natto and yamaimo sounds heavenly!

Kirk

Hi FH - Long time no hear! A belated Happy New Year to you. The yamaimo is more of an Osaka thing, but for me it makes a difference. The Missus really enjoyed this.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Photos


  • www.flickr.com
    mmmyoso's items Go to mmmyoso's photostream

LA/OC Based Food Blogs

Food Blogs from Around the World

Site Meter