Japanese food may seem intimidating to some….well, it was to me but over the years I’ve struck on an epiphany, ingredients-wise they’re not all that complicated, it’s more the technique of cooking. Take a simple sushi for example. Main ingredients; rice, vinegar, seaweed. Not that unusual right, but what makes it special? The rolling technique. Sushi masters took years and years to master this art of clumping the rice together and pairing it with the right kind of accompaniment. Okonomiyaki got me started cooking Japanese food cause a friend of mine (who happens to be Japanese) made it look so easy. To make okonomiyaki, it’s best if you have the appropriate accompaniments.

With Okonomiyaki, once you got the basics down, anything goes with this dish. You can add seafood, leftover chicken dinner, certain odds and ends veges sitting in the fridge. But the main ingredient has to be cabbage.

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3 Responses to “Okonomiyaki”

  1. Mandy says:

    Hi.. where did you buy the Okonomiyaki brown sauce, Bonito flakes and Aosa seaweed (fine seaweed flakes)??

    • Sharon says:

      Hi Mandy, in Malaysia, you can get them at Jusco supermarkets, look for the section where they sell Korean and Japanese products. Or you can go to Shojikiya which is usually a little shop that comes with Pasta Zanmai or Sushi Zanmai restaurants.

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