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Isabel Cutler | all galleries >> Recipes > 20130623_121631 Okomiyaki after first turn
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20130623_121631 Okomiyaki after first turn
23-JUN-2013

20130623_121631 Okomiyaki after first turn

I'm now making them smaller and will use a griddle than spans two of my cooktop burners. Here's a great deal for a Kindle book about this delicious treat: http://www.amazon.com/Okonomiyaki-Japanese-Comfort-Food-ebook/dp/B0096IXO0K/ref=sr_1_1_title_1_kin?s=books&ie=UTF8&qid=1373813946&sr=1-1&keywords=okonomiyaki
Today, I'm going to make a thicker sauce, like one used for egg foo yung, as a dipper. May add sauteed mushrooms to it. It's so much fun to experiment with these.
Note: I am not crazy about tonkatsu sauce, which tastes a lot like Worcestershire sauce. I prefer other sauces. Suggest you think about sauces you like and serve them - compare your choices to the variety of sauces that accompany a beef fondue.

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Judith Barnett23-Jun-2013 22:10
It looks so yummy, perfect for Bill's bento!
Fay Stout23-Jun-2013 20:28
This looks intriguing Isabel, but I would obviously have to make a run to the Asian market to stock up on some of the ingredients. Will put it on my list of things to do!

Thanks for broadening my culinary knowledge!