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Sunday, 14 May 2006


Jeffrey Chow

Came over from Kathy's blog to check out yours and its excellent. You've definitely opened up my eyes as to what I was missing in California when I was living there. Your Okonomiyaki recipe will be my next try.
I had wanted to try it when I was reading RanMa and I kept bugging my wife about it. She had eaten it before but had never made it. So we went and got the premade flour mix and tried it. It was delicious. Especially if we made it with Tako. Anyways, I'll try to find the root and see if that significantly changes the texture. Does it make that much of a difference?


Hi Jeffrey - Thanks for visiting, and taking the time out to comment! Kathy has a wonderful blog, doesn't she? I wish I could find some decent Tako for a reasonable price around here! I've made Okonomiyaki using Katakuriko(potato starch) instead of the Yamaimo, and the texture seemed to be reallly more like a pancake. The yamaimo changed the texture of the batter, so I thought it made a difference. Why don't you give it a try and let me know what you think?


I make this at home on a cast iron skillet, and it flips pretty well with a BIG spatula. One idea, and I'm not sure whether it's just me who'd like this?--is to add bacon. I got the idea watching Anthony Bourdain's show, where they laid strips of raw bacon on top before they flipped it! I cook and dice the bacon first, and I actually use turkey bacon, because I'm allergic to pork (I know, waaaa!) It's so tasty with lots of scallions and napa cabbage, and either black sesame seeds or crumbled nori for color and flavor. I haven't tried the benishoga, hmmm...but I completely agree about the grated yam. It's absolutely necessary for the right texture. Thanks for your wonderful blog!


Hi Amy - Welcome, and thanks for the comment! No, I don't think you're the only one, who's thought of bacon. One of the traditional ways of preparing Okonomiyaki is with thin slices of Pork Belly, just like you saw on Bourdain's show....I've got to watch TV more often. Personally, I like Spam....but I thought that would be a little strange for this post.


How cool is this? Wish my husband would cook for me...we live in Fort Worth but love to go to San Fran to eat okonomiyaki - it's the best in Japantown....No one in this area does it so I'll be off to our Asian markets to try getting some yamaimo - wish me luck....


Hi Melissa - Good Luck Melissa, hope you find some Yamaimo! Okonomiyaki is pretty easy to make.

ed (from Yuma)


Last night I prepared okonomiyaki for the third or fourth time basically using this recipe. It's easy and good. Thanks - you help me fool people into thinking I know how to cook!


Hi Ed - Glad you're enjoying this quite simple recipe. I guess you're the Yuma Okonomiyaki Master now!


Thank you for the recipe in US measurements, not grams! I tried this once, including yamaimo, but didn't get the texture right. Btw, I have the privilege of working with your MIL.


Hi MN - This recipe is pretty easy... I've made it for the In-Laws. I'm sure you get lots of good Jiaozi! ;o)


Those are some really great pictures of Nagaimo, and it's such a strange and wonderful ingredient.

I'd like to link to your recipe from my Okonomiyaki Recipe blog if that's okay!


Hi Naomi - Thanks! That would be perfectly fine.....


Hi, Kirk. Thanks again for your recipe and reply. It WAS easy. I used regular AP flour, but I think it came out well. I made a few small ones, then had to adjust because I think the eggs I had were too big (super jumbo from egg farm in Wahiawa). Yes, your MIL makes the best jiaozi ever! I love your blog. I've spent hours looking at it.


Hi MN - I'm glad it turned out well for you. Thanks so much for the kind words!


I tried this in Osaka. I've been cooking it ever since I got home to San Diego. Fortunately, we have a good supply of asian markets here. My family love Okonomiyaki anyway that I make it. Try making it in a nonstick pan. Spatula? I don't need no stinkin' spatula! Flip it!!


Hi Tim - Even with the better nonstick pans you'll never develop a good crust......

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