Japanese Okonomiyaki

"Okonomiyaki reminds me of my childhood so I had to give this one a shot this past weekend. I did modify the recipe though so I guess my review doesn’t count so much. Used Dashi broth rather than wat..." See moreer, dried shrimp rather than bacon, didn’t mix in the ginger but used it as a condiment (BTW- don’t use the type of pickled ginger you get with your sushi. There is another kind that is a deep red that is cut into little sticks), chopped the cabbage rather than sliced it, added ¼c chopped green onion, and topped with Okonomiyaki sauce, Kewpie mayonnaise (Japanese) and Aonori (green dried seaweed powder). My first batch needed to be cooked a little longer, a little too sticky. The second batch, which was topped also with an egg, came out just perfect. Boy, brings back memories! Thanks!"

"This is the same way I make it, except I leave out the pickled ginger. The bacon can also be substitued for other meats, I have found ham and shrimp work (but bacon is my fav). You can also add some..." See more finely chopped up leek, which really adds to the traditional flavor. I serve it with Okonomiyaki sauce (brown sauce) and Japanese Mayo (it's like american mayo without sugar, so you can substitute regular mayo no problem)"

"This can be a very versatile recipe. Not to mention very delicious as well. As the name suggests, okonomi means your favorite in Japanese. So you can add any of your favorite ingredients in okonomi-ya..." See moreki. We made ours with shrimp, crab meat and shiitaki mushroom. Instead of water, we used dashi stock which adds more flavor."