The important part of the Okonomiyaki is what holds the cabbage and the flour all together. Grated “Chinese Yam”
Peel the skin, grate about a fist-sized amount with a hand grater and add it to the batter with a 1/4 cup of bonito dashi.
They sell “Okonomiyaki Flour” with powdered yam in it.
Its what gives it the texture distinguishing it from pajon or pancakes.
Thin sliced pork belly is the default for Kansai region versions of the dish. It has the advantage of greasing the pan after the flip, making the bottom nice and crisp
Yeah, I should crumble up some nori and add that, too.
I don’t have them on hand (as I’m not likely to either use them for anything else, nor use them often enough for okonomiyaki), and my half-assed version gets made when I have cabbage that needs to be used. Assuming I could get the flour, I don’t really make it enough to justify it taking up shelf space. It’s the hazard of cooking in a lot of different cuisines - paring back ingredients to the basics so they all fit in an overloaded fridge and pantry. I may very well have some other flour or starch I could add that would functionally be (vaguely) equivalent, if could figure it out, though…
I don’t mean a sandwich made out of French toast, but just French toast.
TIL that there is only one true definition of “omelet” (the one correct spelling, btw), just as there is only one correct definition for every word. Thanks, internet!
You get to say mоist, but at any given point Rob may come calling and hand you a pair of elf ears which you’ll have to wear for as long as you remain a member of the BBS.
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