Comments for Okonomiyaki Recipe Blog

Comment on Flax Seed Mayonnaise by nthmost

nthmost — Wed, 30 Dec 2009 10:18:14 +0000

I think you should only keep the mayo about 2 months at most. Excuse the delay in replying! Thanks for the comment!

Comment on Beni Shouga Recipe (traditional Red Pickled Ginger) by Red Pickled Ginger Recipe - Okonomiyaki Recipe Blog

Red Pickled Ginger Recipe - Okonomiyaki Recipe Blog — Wed, 30 Dec 2009 08:34:31 +0000

[...] Tired of buying pickled ginger at up to $6 a canister? I was! But I thought it wasn’t going to be anymore economical to buy the red shiso I would need to make the traditional beni shouga. [...]

Comment on Really Vegan Okonomiyaki (Kansai style) by nthmost

nthmost — Wed, 30 Dec 2009 07:32:11 +0000

Thanks so much! And that’s interesting how you ended up finding the site, thanks for letting me know.

If you have any innovations, let me know! I’m going to recharge this blog pretty soon.

Comment on Okonomiyaki Foodie Blogroll Debut by nthmost

nthmost — Tue, 29 Dec 2009 21:52:19 +0000

Thanks so much! I’m addicted to novelty, that’s why I like experimenting and finding new techniques.

Comment on Okonomiyaki Foodie Blogroll Debut by Miles

Miles — Mon, 21 Dec 2009 17:51:18 +0000

Just discovered your website while researching Okonomiyaki and I’m very impressed! You’ve really provided a huge variety of methods for making this truly delicious food! Thanks for all your efforts I’ll be sure to try several techniques out!

Comment on Okonomiyaki Foodie Blogroll Debut by nthmost

nthmost — Thu, 03 Dec 2009 01:18:50 +0000

Wow, jltp, you work out after eating okonomiyaki? To me it’s like total veg-out AFTER a workout food!

jusamaphonic, Tompei-yaki is very Osaka homestyle, and I think it was influenced by Korean food. I’ve seen tompei-yaki with kim chee and cheese, but the original simple one is just a flour pancake and then a fried egg and ham on top of that.

Maybe I will make a tompei-yaki tutorial, since there are not too many examples on the web.

Thanks for everyone’s comments!

Comment on About the Okonomi Yaki Recipe Blog by HappyHapa

HappyHapa — Fri, 04 Sep 2009 17:46:57 +0000

Thanks for starting this blog! I discovered a great okonomiyaki restaurant a few years ago in San Jose. It took only one meal to get me hooked–then, sadly, it closed. I found very few recipes on the Web at the time, but am now very pleased to see more coverage (especially when you’ve included “all things okonomiyaki”–including the sauce!). Kudos, and keep blogging!

Comment on Komatsu-San’s Traditional Okonomi Sauce Recipe by J Mizuno Kays

J Mizuno Kays — Fri, 04 Sep 2009 17:27:47 +0000

This recipe looks great! I am assuming that a “1/2-bunch” of garlic is a half of a head/bulb–is that correct? I plan to cut down on some of the salty ingredients because our household has now gone low-sodium–which is somewhat of a challenge for this Hapa!

Comment on Okonomiyaki Foodie Blogroll Debut by jltp

jltp — Sun, 02 Aug 2009 22:29:42 +0000

My spouse and I lived in Japan for five years. We frequented the Dohtonbori chain restaurant (the one in Hachinohe City) enough that we became regulars and my okonimiyak technique got pretty good, I could make a very nice-looking one. I would make it at home, too. Whenever we would visit Osaka, we would pretty much eat nothing BUT okonomiyaki. I learned how to make it and discovered that it’s pretty much a perfect training food for me (protien, carbs and an appropriate amount of fat) ovo-lacto vegetarian, healthy enough and light enough that I could go for 5 mile run after eating one and not feel sick. My training for first triathlon was pretty much fueled by okonomiyaki (and more Kirin beer than I should admit). I own an okonomiyaki recipe mook (magazine book) and the variations are suprising and fun.

Comment on Okonomiyaki Foodie Blogroll Debut by Mrs. Peel

Mrs. Peel — Thu, 30 Jul 2009 22:54:22 +0000

Thank you, thank you…I love Japanese food and miss my favorite restaurant in Chicago (probably not even there now) but as I am in San Francisco now, I can have almost anything I want (we are all foodies here). I shall tear off to Japantown next week and get all the ingredients and cook, cook, cook!!