Comments on: Okonomiyaki Recipe (Video) お好み焼き

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Sat, 30 Sep 2023 20:24:07 +0000

In reply to Richard.

Hi Richard! Wow! Your Okonomiyaki looks so delicious!
Thank you for trying Nami’s recipe and for your kind feedback.
Happy Cooking!

By: Richard

Richard — Wed, 27 Sep 2023 20:35:45 +0000

Great recipe. Comparable to a great okonomiyaki restaurant in Japan. I recently made these. 1 pork and 1 shrimp.

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Tue, 26 Sep 2023 08:38:45 +0000

In reply to Evelien. Awesome! Thank you, Evelien!

By: Evelien

Evelien — Tue, 26 Sep 2023 07:10:10 +0000

In reply to Naomi (JOC Community Manager).

Hi Naomi,

Thank you for your response, I will give it a go and report back for other curious people.

Best,

Evelien

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Fri, 08 Sep 2023 10:48:44 +0000

In reply to Evelien. Hi Evelien! Okonomiyaki dinner parties! It sounds fantastic! You may use vegan dashi, shiitake mushrooms for pork, and 1/4 silken tofu for one egg. We hope this helps!

By: Evelien

Evelien — Thu, 07 Sep 2023 17:46:49 +0000

Hi Nami,

We’ve made this recipe many times for our now legendary okonomiyaki dinner parties. I’ve invited a friend who is a vegan. Any advice on how to adapt the recipe, and replace the eggs?

By: Naomi (JOC Community Manager)

Naomi (JOC Community Manager) — Tue, 22 Aug 2023 08:28:11 +0000

In reply to Yoko. Hello, Yoko! Wow! You are incredible! Thank you so much for taking the time to share your cooking experience with us! Nami and the rest of us at JOC are thrilled that your Okonomiyaki came out so nicely. Happy cooking!

By: Yoko

Yoko — Mon, 21 Aug 2023 13:13:06 +0000

Hi Nami, Thank you for this delicious Okonomiyaki recipe and all the tips. We had trouble finding some of the key ingredients but I wanted to report some successful substitutes. Instead of nagaimo, we could only find “purple nagaimo” which has a brown bark-like exterior and white flesh with hints of purple skin. When grated, it was not slimy at all but it was fluffy and starchy (kind of like okara) and definitely helped create fluffier okonomiyaki. I added a little extra water to the batter to compensate for its lack of hydration. We also couldn’t find the Tenkasu that I swore was in my pantry so I experimented with Rice Krispies Cereal and it must have worked well enough because our final product was light and not doughy. We also used low-sodium bacon because it was easier to find than thinly sliced pork belly. It was a big hit. Thank you so much for all the hard work and time you put into creating accessible and delicious Japanese recipes!