A Favorite: Okonomiyaki! お好み焼き


Over the years, I’ve tried different versions of this dish. There are some things I’d still like to try: squid, kimchi, mochi, cheese…
In the past, I’ve made Chinese green onion pancakes, but it will be interesting to try negiyaki (a version of okonomiyaki made with onions), or the Korean pancakes called pajeon.
I’d also like to try Hiroshima-style okonomiyaki where the ingredients are layered rather than mixed, and also often topped with yakisoba or udon and a fried egg.

Scrolling Along

Connect with some of the recipes I’ve made recently. At la casa tess, we have enjoyed some good food and I hope that you will enjoy reading my posts, or even cooking some of the recipes.

Okonomiyaki, with scallops and chicken

okonomiyakeOkonomiyaki! Japanese pizza! or perhaps it’s more like a pancake. It’s time for another post about this versatile and easy recipe. As I was cooking, it occurred to me that okonomiyaki is very similar to Korean pancakes—savory pan-fried circles, with vegetables and meat or seafood held together with a simple flour batter. Pajeon are scallion (or chive) pancakes. They are small, and are dipped in a sauce made with soy sauce and vinegar (sometimes there is also a little sugar and a few drops of sesame oil). OK okonomiyaki is big, cut into triangles, and the sauce is tonkatsu. Still, similar, ok?