tag:blogger.com,1999:blog-3101980281470446262.post3162575315003582059..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Seafood Okonomiyaki/シーフードのお好み焼きHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-3101980281470446262.post-57352631826860243532012-01-19T07:27:25.804+09:002012-01-19T07:27:25.804+09:00muskratbyte: Thank you for your explanation. I c...muskratbyte: Thank you for your explanation. I can find Korean nori (seaweed), instant ramen, kimchi, etc. even in my small city, but I haven't seen Korean okonomiyaki mix yet.<br /><br />Sissi: As is often said, it's "okonomi" yaki.<br />okonomi = preference<br />So, just make it the way you like it!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-45958506466648649862012-01-19T03:56:15.293+09:002012-01-19T03:56:15.293+09:00Hiroyuki, I still haven't made okonomiyaki (an...Hiroyuki, I still haven't made okonomiyaki (and of course have never tasted it, the local restaurants specialising in fancy and expensive dishes...). I have already bought dried shrimp (apparently it's obligatory and it wasn't easy to find due to the recent Japan importation problems) and now I have to buy some cabbage and hopefully I will finally prepare it (although I will probably have to buy some more ingredients). I think your last photo looks extremely appetising! I wish I could have it tonight...Sissihttp://www.withaglass.comnoreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-3948350155709251652012-01-18T23:41:43.859+09:002012-01-18T23:41:43.859+09:00I've made okinomiyaki from scratch - without n...I've made okinomiyaki from scratch - without nagaimo, because it's hard to find here. (and expensive) I used eggs to hold everything together, and it worked fine.<br /><br />Hiroyuki-san, the Korean mix appears to be exactly the same. It's just easier to find... also cheaper. Sometimes I've added kimchi to okinomiyaki to make it Korean-style, and it's delicious!muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-2745765181525098862012-01-18T12:11:30.638+09:002012-01-18T12:11:30.638+09:00I'm impressed that you remembered I had mentio...I'm impressed that you remembered I had mentioned my okonomiyaki problem. I totally forgotten about the enoki trick. I shall try that next time.okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-7224999873359517942012-01-18T06:48:23.477+09:002012-01-18T06:48:23.477+09:00muskratbyte: Korean mix? I don't think I can...muskratbyte: Korean mix? I don't think I can find one here. Sounds very interesting!<br /><br />okasan: You talked about your problem in another post:<br />http://hiro-shio.blogspot.com/2011/03/my-award-winning-recipe-for-okonomiyaki.html<br />There are such products as <br />yamaimo ko 山芋粉,<br />yamaiko funmatsu 山芋粉末, and yamaimo powder 山芋パウダー in Japan.<br />If you can't get such a product, try something gooey instead, such as okra or enoki (as I suggested in the post above).<br />I think that as long as you follow the 1:1 ratio for cabbage and (water + flour) and you have adequate flipping skills (using two turners if you use a hot plate and using a big plate if you use a frying pan), you can prevent the okonomiyaki from falling apart.<br /><br />Kiki: The one that I posted a photo of in another post<br />http://hiro-shio.blogspot.com/2011/11/corn-stew-with-daikon-in-it.html<br />Squid, short-necked clams, shrimp, etc.<br />I should have thawed them completely before adding them to the batter, or I should have placed them on the batter after I pour some batter in the pan.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-63352681030053512512012-01-18T04:11:29.062+09:002012-01-18T04:11:29.062+09:00What kind of seafood did you use? For mixed frozen...What kind of seafood did you use? For mixed frozen seafood I know one good product: bag containing very small octupus, parts of calmar tubes, shrimps and mussles - this should be fine? Okonomiyaki with lots of seafood sounds very interesting.Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-70459843084736103152012-01-18T02:20:44.118+09:002012-01-18T02:20:44.118+09:00I make okonomiyaki お好み焼きoften. I am けちalso so I, t...I make okonomiyaki お好み焼きoften. I am けちalso so I, too, saved the tenkatsu 天かつ。 The okonomiyaki mix is expensive here so I sometimes just use flour. The problem is that without the yamaimo 山芋the okonomiyaki just won't hold together and fall apart. I could buy a fresh yamaimo but I would have to buy the entire piece, which is huge. I substitute potato as a 'sticky'agent but it didn't work. There isn't such a thing as 'dried yamaimo powder' is there?? I guess I will have to figure out what to do with the remainder yamaimo.okasanhttps://www.blogger.com/profile/01260327403036041094noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-14204778573335052932012-01-18T00:23:51.099+09:002012-01-18T00:23:51.099+09:00I love making okinomiyaki - lately I used a Korean...I love making okinomiyaki - lately I used a Korean mix, because the Japanese mix is very difficult to find.muskratbytehttps://www.blogger.com/profile/04408117945590904056noreply@blogger.com