1/4 cup ketchup
| 1/4 teaspoon mustard
| 1 teaspoon soy sauce
| 3 Tablespoons mirin
| 1 ½ Tablespoons worchestershire sauce
| Image Map
http://www.maangchi.com/recipe/vegetable-pancake-with-asian-chives
http://www.maangchi.com/recipe/ya-chae-jeon
Pages: 1 2
Mmmmm! I’ve wanted to try these for a while & marked a few recipes, but they always just say “top with okonomiyaki sauce”, like the store-bought kind. I doubt I would be able to find that too easily, so I’m so happy to see directions for the sauce!
Hi Tiffany!
Yes, the recipe here (from Hiroko Shimbo, The Japanese Kitchen) is really easy and very good.
I’m curious: I checked out your blog and see that you are interested in ambigrams. Did you post a comment to my blog some time ago? Well, I’m sure lots of people are interested in ambigrams (as I am, yes! VERY much), but it may have been someone else.
I especially like this abigram of yours: http://pmthreads.livejournal.com/206392.html
A very beautiful turtle 10,000 years of life symbol in Japan.
A friend just sent me this:
http://www.bento.com/fexp-oroshi.html
so beautiful!
as is your ambigram.
Hey Tess, It’s been a long time since I’ve responded to your posts! I adore Kushiyaki, and the bacon and okra sounds lovely!. In Japan, I indulged in a lot of Yakitori. Chicken skin done properly is wonderful!
Anyway, I am one of those people who absolutely craves Okonomiyaki! Here in LA, we used to have restaurants that specialized in “Japanese Pizza”, but it’s hard to find a good Okonomiyaki-ya here. I’ve read over your recipes and comments. I’ve also had the Hiroshima style with the stacking of the ingredients on top. A fried egg is pretty tasty. But mostly, I only know of the Kansai version. I’m just sort of a stickler about a few things. Aonori on top at the end, along with a good sprinkling of katsuobushi, and the red ginger…. is that called Gari shoga? Then a good dollop of Kewpie Mayo. I’m guilty of using the Otafuku Okonomi sauce… I should try to make my own, but I like the “street vendor flavor”. Also, if you can get “Tenkasu”, the pre-made tempura crispy things, they rock. Also the little dried shrimp. I once had a Hiroshima version of squid, corn, and cheese with a hard cooked egg on top. It was massive and too wonderful for words!
karla—
Happy to hear from you! I was wondering where you went! I kept looking for shungiku but my regular store was not selling it this year for nabes.
Gari shoga, yes!
Squid, corn, cheese, yes. and noodles. Next time!!
Tess… I am so sorry… I have just been lurking about in the background while I’ve been finishing up this years ‘teaching gig”! Yama-imo is really important… but I have procured some pre-made Okonomiyaki mixes at the local Mitsuwa. Like I had mentioned earlier, with “street food”, I like to go with the mixes. But when it comes to a good Nabes, just like you, I will hunt everywhere for my Shungiku, and my Nana-negi, and the perfect Shiitake. Your “Sasami no Ume Shiso” was sublime!! You know how to “rock” Yakitori”! Check out your Japanese bacon with the Ocra. Not crisp and thin, but chunky and flavorful. A Japanese bacon Yakitori/Kushiagi triumph!
Funny how work gets in the way of life, isn’t it?
I didn’t think up the bacon okra skewers: it came from http://skewerit.wordpress.com/
(But they were tasty!)
As for the chicken skin, I’m back to none because I made some ramen stock and you know, there just was not much fat on the pork pieces I bought. So, guess I’ll be cooking chicken thighs w/o skins, just so I can save up some more…
I’ve never tried one of these with meat as we have always made it as a vegetarian dish, but I guess I will have to try ! What is great about this is that you can actually put in anything you want in these pancakes (but then of course it will no longer be named Okonomiyaki). Pajeon is very delicious too and I have made this before aswell! ^__^
Seafood is good too.
My garlic chives are growing so I’ll be trying the Korean pancakes soon.