Silver Case

Bought all the ingredients for authentic Okonomiyaki at Meidi-Ya today and we tried it for dinner. It came out quite well I think. Putting on the right otafuku brown sauce and some japanese mayo definitely goes a long way to making it taste ‘right’.

I followed a recipe of:

1) pour on batter mixture

2) cook uncovered for 3 minutes.

3) add any toppings (like bacon or mochi) and cover

4) cook for another five minutes

5) flip, re-cover, and cook for another five minutes

6) cover with otafuku, ao nori, bonito flakes, and mayonnaise

• Remarks? More batter, less cabbage, otherwise it is a too-loosely bonded coleslaw.
• Don’t try to make massive okonomiyakis, they are too hard to flip.
• Cook on the lower end of medium heat. If it’s not browned sufficiently, add two minutes to a phase time.
• If you add sakura ebi (tiny, dried prawns) grind them up before you use them, otherwise you get too many stray antennae and things in your mouth while eating, and it feels like you’re eating grasshopper pie.
• Kim-Chi Okonomiyaky? Yes, but add a lot of kimchi and replace the cabbage on a 1:1 basis.
• If in doubt, lower heat, don’t rush it.

If you are curious how it looks, there are endless okonomiyaki videos on youtube.

This entry was posted on Sunday, March 18th, 2007 at 9:28 pm and is filed under Food, Japan, Uncategorized.You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.