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Posted on Jun 12, 2006 | 5 comments

Okonomiyaki bento

Okonomiyaki bento

Osaka lunch for my husband tomorrow.

Okonomiyaki bento for adult

Made mini okonomiyakis (bacon, kamaboko and cheese) with sauce containers of worcestershire sauce, okonomiyaki sauce, mayonnaise, aonori and katsuobushi. Okonomiyaki is a savory cabbage pancake

Mini okonomiyaki

Here they are on the griddle.

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

  4. 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!