|DIY Okonomiyaki in Harajuku|
|In Kyoto: Udon Okonomiyaki (left) |
and Leek and Fish Cake Okonomiyaki (centre)
|Okonomiyaki Bar in Osaka|
3. Get good japanese brown sauce and mayonnaise. Don't even try using aussie style bbq sauce and mayo - both are way too sweet. I get the Bull-Dog brand brown sauce and Kewpie brand mayonnaise.
|Okonomiyaki on a stick? :P|
4. Get some good toppings. The usual topping is a sprinkling of aonori (powdered seaweed) and katsuobushi (shaved dried bonito flakes - they dance in the heat!), but you can also use other toppings such as crispy panko breadcrumbs.
5. Decorate! Okonomiyaki should look pretty! One thing I was very happy to buy on my last trip to Japan was some special squeezy bottles with thin nozzles for drizzling sauce on top of okonomiyaki.
Tonight's version was made with savoy cabbage, carrot, spring onions, cooked pork mince, some mini king brown mushrooms and shaved pork belly.