Okonomiyaki bento

6 Responses to “Okonomiyaki bento”

1. amvn Says:
   April 26th, 2007 at 11:39 pm

   I know this is an old post but I just browsed through your flickr gallery a few days ago and discovered your mini-okonomiyakis. I’ve made okonomiyaki a few times for bento as well, but these ones looked so cute and delicious I just wondered if you had a recipe?

2. ss_biggie Says:
   May 2nd, 2007 at 12:11 am

   Sure! I actually used a weight-based Japanese-language recipe, but this one is close to mine: http://fooddownunder.com/cgi-bin/recipe.cgi?r=1858

   I also add a little grated naga-imo (1/4 cup or less) and okonomiebi (really tiny, featherlight dried red shrimp like sakuraebi) to my batter, and a little worcestershire sauce as the first layer of topping on the finished okonomiyaki.

3. amvn Says:
   May 2nd, 2007 at 3:02 am

   Thank you so much for the link and suggestions! I never knew they used tenkasu in okonomiyaki, so that’s new to me.

4. ss_biggie Says:
   May 2nd, 2007 at 8:50 am

   The tenkasu lightens it up so it’s not so dense — very nice. Enjoy!

5. Tory Says:
   March 6th, 2008 at 9:25 am

   We were so happy to find okonomiyaki on your site. We ate it once years ago at a party and could not remember the name or exactly what it was. Now we have it at least once a week! I came up with a couple of tips: To get the smoky flavor with something healthier than bacon, use the foil packed smoked salmon sold next to tuna. For the base batter, it’s easy to remember: 1 cup of flour, 1 cup of water, 1 large egg, 1 10 oz. bag of chopped cabbage, and 1 to 1 1/2 cups of goodies (dried shrimp, bonito, smoked salmon, french fried onions, etc.) Thanks for such a great website!

6. Biggie Says:
   March 6th, 2008 at 12:09 pm

   @5 from Tory: You might want to have a look at my okonomiyaki recipe and tutorial here: http://lunchinabox.net/2007/11/19/making-okonomiyaki/

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