Great video! Thanks for taking the time to make this vegan style. I love your explanations and your pancake turned out very attractive. I want to make this as soon as possible. I’m subscribing!
Applause and thank you. This is the 2nd video I have seen of "no recipes" and I am a fan! Put it on my FaceBook in hopes family / friends will bring it to our next gathering, or invite me over for a meal! I prefer the Okinawa style with fried noodles as the second layer. Can't wait, so I guess I need to try it. Good tip on the sato imo in place of egg. Tomiko
Hi Tomiko, I'm happy to hear you've been enjoying my videos! I hope you have a chance to try this. As for the egg substitute, it's yamaimo (a type of yam), not satoimo (taro).
@@NoRecipes When I was a kid we called those potatoes ... gagging potatoes. This recipe gives me a new respect for the possibility. Always looking for egg substitute. Thanks. Tomiko
Wow! Marc! You’ve got some mean knife skills! I’m so impressed with everything that you do! I had no clue that tororo would firm up, when cooked. I love it raw, on hot gohan, with a sweet Dashi broth ladled on top, so I know that I would love this recipe. Thank you so much for sharing. I cannot wait to try it! ♥️
Thanks Mindy's Mom! The knife skills are just practice😉 I love tororo over rice too! Using Yamaimo as the binder in this makes it super moist and just a bit gooey in the center which really reminds me of Takoyaki. If you want it even more gooey, you can sub potato starch for the flour which gives it an almost mochi like texture. I hope you enjoy it!
Hi Marc! This is completely amazing! I love okonomiyaki, but I haven't been able to eat it for years. I can't eat some of the ingredients. This offers me an option, and I'm so eager to try making it this way. It looks so delicious, and this is so creative. Hooray! Thanks for sharing this recipe. It's a fantastic video. Have a great week ahead!
Thanks Erin! I'm glad this gives you some options to try. Let me know if you have trouble adjusting it to meet your dietary needs and I'd be happy to try and help you customize it so that it works for you. Have a great week!
@No Recipes Thank you, Marc! I am really excited you offered a gluten-free suggestion. That was one of the stumbling blocks for me. It looks so delicious. I need to try this soon - I am really excited about this recipe! :-)
Thanks Juliet! I think adding yamaimo or not is the biggest difference between okonomiyaki from Japan and ones made elsewhere. It gives it a different texture.
You're welcome! It's also delicious chopped and added to salads. It has a crisp texture, but the mouthfeel gets kind of slimy as you chew, so it's not for everyone raw.
This video is worth it for the cabbage shredding technique alone. But I have also been trying various Okonomiyaki recipes and they have been decent but I have not been super happy with the texture. Very anxious to try this soon, especially the technique of flouring the cabbage before adding the liquids. I haven't seen that before. Thank you!
Thanks Rick! There are so many ways of making okonomiyaki. I use a few methods depending on what I'm feeling like that day. If you tell me what kind of texture you're looking for I can probably get you pointed in the right direction.
@@NoRecipes Thank you for your generous reply! I am new to your page and just getting familiar with it. I am liking what I have seen. I have not had okonomiyaki made professionally so I don't know the archetypes, but while I am getting browning I imagine there should be a bit more of a delicate crunch on the surfaces and a bit fluffier inside, though I like the creamy texture too. I have also had problems with them falling apart upon flipping. I am now mostly using an outdoor iron griddle over blue flame set low-medium. There is no lid. I have 2 Japanese teppan spatulas. BTW, a nagaimo or yamaimo costs about $12 here, and sometimes can't be found, so I am not anxious to need to use large amounts.
You're welcome, and welcome to the channel! So okonomiyaki fall into two broad categories, Hiroshima-style and Osaka style. Hiroshima-style is made more like a crepe with layers of egg, cabbage, yakisoba, etc inside. Osaka-style is made as a batter. Within these there are a bunch of variations, but none that I have had here in Japan have been crunchy. They also tend to be pretty dense and moist on the inside. The yamaimo actually adds to the denseness (it gives the okonomiyaki a mochi-like texture), so you may want to steer clear of that. I generally make my okonomiyaki with less batter than most people so it's more like vegetables held together with batter.If you're not vegan, you may want to go with a flour and egg mixture to get a more fluffy texture. Getting it crispy is going to be tough given all the moisture in the cabbage unless you deep shallow fry it. It wouldn't really be a traditional okonomiyaki, but since the name means "grilled as you like it" I think you should be fine making it to your spec 😉
@@NoRecipes Thank you so much. You having the voice of experience means much to me. I respect the knowledge of experienced craftspeople above all. In this case, cooking. I am sure I will be able to enjoy it without it being crispy on the outside. It is good to know that isn't the standard. Maybe getting more crunchy ingredients like tenkasu on the inside will be better. I will probably still have some trial and error ahead of me. Also I am still getting familiar with temperature settings of the griddle and how to judge when to turn them over, that is probably part of it. I have seen much material on both styles of okonomiyaki, My goal is to produce a satisfactory Osaka style, then learn Hiroshima style. Thank you again!
@@rickclark1372 Tenkasu is added for flavor and also makes the okonomiyaki more fluffy, but unfortunately it won't add crispness as it gets steamed inside the okonomiyaki while cooking. If you want crunch, try adding the Tenkatsu as a topping. Another topping I like on okonomiyaki (though non-traditional) is fried onions, which adds both texture and flavor. If you come up with more questions as you're working through your process, feel free to drop me a note, I'm here to help😉
Thank you for the awesome recipe! I just want to point out to any vegans that want to make this recipe that you should be careful about what okonomiyaki sauce you use because a lot (including the one in this video) include meat extracts. Maybe if you can’t find one without you could also make the sauce homemade too! I am excited to try this recipe!
You're welcome! The Okonomiyaki sauce I used is by Otafuku and the version for the US market is marketed as "vegan" www.otajoy.com/collections/gallon/products/okonomi-sauce-78
No Recipes oh wow, Thanks for replying! I didn’t realize that the American one was different. I only looked up the Japanese one. Thanks for letting me know!
@@Browncoat98 A lot of Japanese products are made plant-based for the US market due to import restrictions on meat products. There's even a company here making dead ringers for meat flavors out of yeast for the these products. Not sure why they don't just make the Japanese products plant-based while they're at it, as most people will be hard pressed to tell the difference, but I suspect it has something to do with cost and consumer demand.
Hello Marc, is Beni shoga pickled strips of ginger or is it strips of pickled burdock root? Thanks for posting your vegetarian recipes, I’m not a Vegetarian, but a lot of times, I enjoy eating vegetarian food, and most times prefer to eating them than meat
beni=red , shoga=ginger, so the literally translation is red ginger. Traditionally it was made red by using red shiso leaves, but these days it's often colored with a red food coloring extracted from a red insect so be sure to read the label.
@@Dessamator It's the pink pickled ginger that's added to the Okonomiyaki. It's nothing to be afraid of, but if you're avoiding animal products sometimes the ginger is coloured with Cochineal, which is a colour made from beetles.
@@Dessamator Hi O'Dessa, benishoga is pickled red ginger. It's traditionally made by pickling ginger in the pickling liquid from making umeboshi (pickled plum) which has a red color due to the red Shiso added, however many modern version have coloring added. Some, apparently use cochineal, which is an insect that contains a red dye.
Hi Raghav, I've done this with short grain rice flour and it results in a pleasantly chewy texture, but it is much more dense. I personally like the texture, but I'm not sure everyone will enjoy it. As for whole wheat flour, I haven't tried it so I can't say for sure but it should work. I've also done this with chickpea flour which produces a lighter texture than rice flour but it will have the flavor of chickpeas.
@@raghavagrawal14 Yep, okonomiyaki is pretty flexible because you can make it your preference. Some people like it dense and a little chewy, some people like it soft and gooey, other people like it more dry and fluffy and you can control a lot of that with the type of flour you use and how much of it you add.
Another great one mate!! I love Okinomiyaki. It is so versatile. As the name implies, I love to throw all sorts of things to my konomi. BTW, When are you getting your fine self over here. Is it not about time you returned to your hometown? LOL
Thanks Justin! I haven't been on a plane since December 2019 and have barely left the house the past year. Hopefully the coronavirus situation gets better soon!
Hi Beatriz, yamaimo is not like most yams, it has a slimy texture that's like raw egg, and when it's cooked it also sets like egg. This is why it makes a good substitute for eggs in this dish. I'm not sure what "normal yams" are where you live, but if they have a texture like this they should work. If they're more like the sweet potatoes that are often labeled "yams" in the US, those will not work. If you can get Otafuku Okonomiyaki Flour in year area, it's possible to make a vegan okonomiyaki without eggs or yamaimo, so that might be worth looking for.
Hello Marc, I've tried making okonomiyaki a few times before and every time it comes out very salty. For the recipe, I used mentaiko, cheese, and cabbage, but I get the feeling that it's either the okonomiyaki sauce, the mayonnaise, or both. My family has a history of high blood pressure and I'm trying to make it with as less sodium as possible and still enjoy it.
Hi Derek, both mentaiko and cheese can have a lot of salt, so if you're going to add those, you should skip the salt. You may also want to cut back on the amount of mentaiko and cheese you are adding if you plan on putting okonomiyaki sauce on top. I hope that helps!
@@NoRecipes I didn't put that much cheese and I did not add any salt at all, so it's probably the mentaiko then. I bought the mentaiko on a whim because I never tried it before. I'll try adjusting the amount next time. Thank you!
@@168128 Good mentaiko shouldn't have that much salt, but it's still going to be about as salty as a cured ham as the salt is what helps preserve it. I'm not sure how much you added, but a few tablespoons should be plenty to flavor the whole batch of okonomiyaki.
@@NoRecipes I tried it again in the morning with almost a tablespoon of mentaiko, shiitake mushrooms, and cabbage and it actually came out even better. The salty flavor did not overwhelm the taste of the sauce and mayo this time. I did this before seeing your second reply, and I am very grateful that you took the time to help me. Thank you very much!
Hi O'Dessa, egg fu young is more of an omelette (it's held together with just egg), this is more of a pancake because there's flour added to make a batter.
Now I want to make okonomiyaki... I would need to run out and buy cabbage though. I wonder if I could use the raw/dry coleslaw mix often available in my store... it wouldn't be chopped as finely, but it would be pre-sliced cabbage + carrot... hrmmm..
Hello no recipes can you share me your simple vegetarian and vegan recipes please 🙏🏻 which are easy to cook at home I have been watching many videos I don't so many ingredients can you please recommend me some recipes
Hi Bhawna, without knowing a bit more about the kinds of ingredients you have available to you, it's a little hard to make suggestions. My recipes are geared toward the availability of ingredients in the US. If you're in another country, I'm not sure what's available to you and what isn't.
Unfortunately, it's the unique combination of starch and slimy texture that make it such a good egg substitute. There are plenty of slimy things like okra, or flax eggs that would reproduce the texture, but they don't include any starch that would help it set. If you're not vegan, the best substitute would be to just use egg.
Hi Baron, technically, I used Nagaimo. Yamaimo is a generic term for a category of yams which includes Nagaimo. Yes, Nagaimo has a higher water content and is not as viscous, but any Yamaimo will work in this dish. I choose Nagaimo because it's the most widely available.
Hi Nicole thanks for the suggestion. If I could go back to 2006 when I started the blog I would probably choose a different name, but it’s a little too late to rebrand at this point.
Great video! Thanks for taking the time to make this vegan style. I love your explanations and your pancake turned out very attractive. I want to make this as soon as possible. I’m subscribing!
Thanks, and welcome to the channel! I hope you enjoy this😄
I'm from thailand ,And I love the videos you teach about food.🍲🍜
Hello from Tokyo! I'm glad to hear you've been finding my videos helpful😀
Applause and thank you. This is the 2nd video I have seen of "no recipes" and I am a fan! Put it on my FaceBook in hopes family / friends will bring it to our next gathering, or invite me over for a meal! I prefer the Okinawa style with fried noodles as the second layer. Can't wait, so I guess I need to try it. Good tip on the sato imo in place of egg. Tomiko
Hi Tomiko, I'm happy to hear you've been enjoying my videos! I hope you have a chance to try this. As for the egg substitute, it's yamaimo (a type of yam), not satoimo (taro).
@@NoRecipes When I was a kid we called those potatoes ... gagging potatoes. This recipe gives me a new respect for the possibility. Always looking for egg substitute. Thanks. Tomiko
@@tomithot261 When you cook them they loose their slimy texture and they provide structure and hold air bubbles like an egg.
Wow! Marc! You’ve got some mean knife skills! I’m so impressed with everything that you do! I had no clue that tororo would firm up, when cooked. I love it raw, on hot gohan, with a sweet Dashi broth ladled on top, so I know that I would love this recipe. Thank you so much for sharing. I cannot wait to try it! ♥️
@Mindy's Mom Hi Sister! Doesn't this look amazing? I can't wait to try it either. Sending lots of love and hugs your way, sister.
Thanks Mindy's Mom! The knife skills are just practice😉 I love tororo over rice too! Using Yamaimo as the binder in this makes it super moist and just a bit gooey in the center which really reminds me of Takoyaki. If you want it even more gooey, you can sub potato starch for the flour which gives it an almost mochi like texture. I hope you enjoy it!
Hi Marc! This is completely amazing! I love okonomiyaki, but I haven't been able to eat it for years. I can't eat some of the ingredients. This offers me an option, and I'm so eager to try making it this way. It looks so delicious, and this is so creative. Hooray! Thanks for sharing this recipe. It's a fantastic video. Have a great week ahead!
Thanks Erin! I'm glad this gives you some options to try. Let me know if you have trouble adjusting it to meet your dietary needs and I'd be happy to try and help you customize it so that it works for you. Have a great week!
@No Recipes Thank you, Marc! I am really excited you offered a gluten-free suggestion. That was one of the stumbling blocks for me. It looks so delicious. I need to try this soon - I am really excited about this recipe! :-)
Okonomiyaki is one of my favorite japanese food. Thanks for the tip about the yamaimo. I'm craving for one of this right now. Big thumbs up for this
Thanks Juliet! I think adding yamaimo or not is the biggest difference between okonomiyaki from Japan and ones made elsewhere. It gives it a different texture.
Now I know how that pattern on top is made....using just a toothpick😊 Thank you, Chef Marc, for another delicious dish😍
You're welcome Aurora! 😊
Wow, tank you Marc! Now I have to look for yamaimo at my Japanese grocery store.
You're welcome! It's also delicious chopped and added to salads. It has a crisp texture, but the mouthfeel gets kind of slimy as you chew, so it's not for everyone raw.
This video is worth it for the cabbage shredding technique alone. But I have also been trying various Okonomiyaki recipes and they have been decent but I have not been super happy with the texture. Very anxious to try this soon, especially the technique of flouring the cabbage before adding the liquids. I haven't seen that before. Thank you!
Thanks Rick! There are so many ways of making okonomiyaki. I use a few methods depending on what I'm feeling like that day. If you tell me what kind of texture you're looking for I can probably get you pointed in the right direction.
@@NoRecipes Thank you for your generous reply! I am new to your page and just getting familiar with it. I am liking what I have seen. I have not had okonomiyaki made professionally so I don't know the archetypes, but while I am getting browning I imagine there should be a bit more of a delicate crunch on the surfaces and a bit fluffier inside, though I like the creamy texture too. I have also had problems with them falling apart upon flipping. I am now mostly using an outdoor iron griddle over blue flame set low-medium. There is no lid. I have 2 Japanese teppan spatulas. BTW, a nagaimo or yamaimo costs about $12 here, and sometimes can't be found, so I am not anxious to need to use large amounts.
You're welcome, and welcome to the channel! So okonomiyaki fall into two broad categories, Hiroshima-style and Osaka style. Hiroshima-style is made more like a crepe with layers of egg, cabbage, yakisoba, etc inside. Osaka-style is made as a batter. Within these there are a bunch of variations, but none that I have had here in Japan have been crunchy. They also tend to be pretty dense and moist on the inside. The yamaimo actually adds to the denseness (it gives the okonomiyaki a mochi-like texture), so you may want to steer clear of that. I generally make my okonomiyaki with less batter than most people so it's more like vegetables held together with batter.If you're not vegan, you may want to go with a flour and egg mixture to get a more fluffy texture. Getting it crispy is going to be tough given all the moisture in the cabbage unless you deep shallow fry it. It wouldn't really be a traditional okonomiyaki, but since the name means "grilled as you like it" I think you should be fine making it to your spec 😉
@@NoRecipes Thank you so much. You having the voice of experience means much to me. I respect the knowledge of experienced craftspeople above all. In this case, cooking. I am sure I will be able to enjoy it without it being crispy on the outside. It is good to know that isn't the standard. Maybe getting more crunchy ingredients like tenkasu on the inside will be better. I will probably still have some trial and error ahead of me. Also I am still getting familiar with temperature settings of the griddle and how to judge when to turn them over, that is probably part of it. I have seen much material on both styles of okonomiyaki, My goal is to produce a satisfactory Osaka style, then learn Hiroshima style. Thank you again!
@@rickclark1372 Tenkasu is added for flavor and also makes the okonomiyaki more fluffy, but unfortunately it won't add crispness as it gets steamed inside the okonomiyaki while cooking. If you want crunch, try adding the Tenkatsu as a topping. Another topping I like on okonomiyaki (though non-traditional) is fried onions, which adds both texture and flavor. If you come up with more questions as you're working through your process, feel free to drop me a note, I'm here to help😉
Thank you for the awesome recipe! I just want to point out to any vegans that want to make this recipe that you should be careful about what okonomiyaki sauce you use because a lot (including the one in this video) include meat extracts. Maybe if you can’t find one without you could also make the sauce homemade too! I am excited to try this recipe!
You're welcome! The Okonomiyaki sauce I used is by Otafuku and the version for the US market is marketed as "vegan" www.otajoy.com/collections/gallon/products/okonomi-sauce-78
No Recipes oh wow, Thanks for replying! I didn’t realize that the American one was different. I only looked up the Japanese one. Thanks for letting me know!
@@Browncoat98 A lot of Japanese products are made plant-based for the US market due to import restrictions on meat products. There's even a company here making dead ringers for meat flavors out of yeast for the these products. Not sure why they don't just make the Japanese products plant-based while they're at it, as most people will be hard pressed to tell the difference, but I suspect it has something to do with cost and consumer demand.
Hi Marc, thank you for the vegan recipe!!! I can’t wait to try this. 🤤😋
You're welcome! I usually try and include plant-based substitute suggestions for my non-vegan recipes in the headnotes for the recipe on my site.
動画見るだけで食べたくなる。美味しいそうなお好み焼き^0^
ありがとうございます！😄
Would it not lose the crispiness when you closed the lid and steam it?
Okonomiyaki isn't supposed to be crispy. It's like a savory pancake.
Hello Marc, is Beni shoga pickled strips of ginger or is it strips of pickled burdock root?
Thanks for posting your vegetarian recipes, I’m not a Vegetarian, but a lot of times, I enjoy eating vegetarian food, and most times prefer to eating them than meat
beni=red , shoga=ginger, so the literally translation is red ginger. Traditionally it was made red by using red shiso leaves, but these days it's often colored with a red food coloring extracted from a red insect so be sure to read the label.
would it work to add kimchi as the final topping?
I've never tried topping with kimchi, but I often add kimchi into the okonomiyaki batter so I'd imagine it would work work great.
Looks great.
Thank you 😊
Do you have a version that doesn't use yama imo? It's kind of hard to find it outside of Japan.
I do, but it's not vegan (it uses egg). norecipes.com/osaka-okonomiyaki-recipe/#recipe
This looks amazing! Be sure to check the ingredients on your Beni Shoga as some kinds are coloured with cochineal
Good to know, it hadn't even occurred to me.
I might have missed this being explained, but what is Beni Shoga? Additionaly, what is cochineal and why is it something to be mindful of?
@@Dessamator It's the pink pickled ginger that's added to the Okonomiyaki. It's nothing to be afraid of, but if you're avoiding animal products sometimes the ginger is coloured with Cochineal, which is a colour made from beetles.
@@Dessamator Hi O'Dessa, benishoga is pickled red ginger. It's traditionally made by pickling ginger in the pickling liquid from making umeboshi (pickled plum) which has a red color due to the red Shiso added, however many modern version have coloring added. Some, apparently use cochineal, which is an insect that contains a red dye.
2 BIG THUMBS AND 2 BIG TOES UP BROTHER!!!!!!!😻
😆 Thank you!
Can we use rice flour instead of all-purpose flour or even whole wheat flour?
Hi Raghav, I've done this with short grain rice flour and it results in a pleasantly chewy texture, but it is much more dense. I personally like the texture, but I'm not sure everyone will enjoy it. As for whole wheat flour, I haven't tried it so I can't say for sure but it should work. I've also done this with chickpea flour which produces a lighter texture than rice flour but it will have the flavor of chickpeas.
@@NoRecipes ah so all 3 are doable, thanks for the quick reply!
@@raghavagrawal14 Yep, okonomiyaki is pretty flexible because you can make it your preference. Some people like it dense and a little chewy, some people like it soft and gooey, other people like it more dry and fluffy and you can control a lot of that with the type of flour you use and how much of it you add.
@@NoRecipes that's amazing, what a versatile dish!
@@raghavagrawal14 That's why it's called "cooked as you like it" 😄
Another great one mate!! I love Okinomiyaki. It is so versatile. As the name implies, I love to throw all sorts of things to my konomi. BTW, When are you getting your fine self over here. Is it not about time you returned to your hometown? LOL
Thanks Justin! I haven't been on a plane since December 2019 and have barely left the house the past year. Hopefully the coronavirus situation gets better soon!
Hi, Mark!! I haven't eaten okonomiyaki in years!! Can I use normal yams instead of the yamaimo? I can't find them where I currently live 🥲
Hi Beatriz, yamaimo is not like most yams, it has a slimy texture that's like raw egg, and when it's cooked it also sets like egg. This is why it makes a good substitute for eggs in this dish. I'm not sure what "normal yams" are where you live, but if they have a texture like this they should work. If they're more like the sweet potatoes that are often labeled "yams" in the US, those will not work. If you can get Otafuku Okonomiyaki Flour in year area, it's possible to make a vegan okonomiyaki without eggs or yamaimo, so that might be worth looking for.
Hello Marc, I've tried making okonomiyaki a few times before and every time it comes out very salty. For the recipe, I used mentaiko, cheese, and cabbage, but I get the feeling that it's either the okonomiyaki sauce, the mayonnaise, or both. My family has a history of high blood pressure and I'm trying to make it with as less sodium as possible and still enjoy it.
Hi Derek, both mentaiko and cheese can have a lot of salt, so if you're going to add those, you should skip the salt. You may also want to cut back on the amount of mentaiko and cheese you are adding if you plan on putting okonomiyaki sauce on top. I hope that helps!
@@NoRecipes I didn't put that much cheese and I did not add any salt at all, so it's probably the mentaiko then. I bought the mentaiko on a whim because I never tried it before. I'll try adjusting the amount next time. Thank you!
@@168128 Good mentaiko shouldn't have that much salt, but it's still going to be about as salty as a cured ham as the salt is what helps preserve it. I'm not sure how much you added, but a few tablespoons should be plenty to flavor the whole batch of okonomiyaki.
@@NoRecipes I tried it again in the morning with almost a tablespoon of mentaiko, shiitake mushrooms, and cabbage and it actually came out even better. The salty flavor did not overwhelm the taste of the sauce and mayo this time. I did this before seeing your second reply, and I am very grateful that you took the time to help me. Thank you very much!
@@168128 Glad to hear it turned out! You're welcome😀
This recipe makes me think more of egg fu young, which I enjoy :)
Hi O'Dessa, egg fu young is more of an omelette (it's held together with just egg), this is more of a pancake because there's flour added to make a batter.
Now I want to make okonomiyaki... I would need to run out and buy cabbage though. I wonder if I could use the raw/dry coleslaw mix often available in my store... it wouldn't be chopped as finely, but it would be pre-sliced cabbage + carrot... hrmmm..
Hi Allison, I think undressed coleslaw mix should work. as long as there aren't big pieces of stem. Carrots are a great addition to okonomiyaki too!
Hello no recipes can you share me your simple vegetarian and vegan recipes please 🙏🏻 which are easy to cook at home I have been watching many videos I don't so many ingredients can you please recommend me some recipes
Hi Bhawna, without knowing a bit more about the kinds of ingredients you have available to you, it's a little hard to make suggestions. My recipes are geared toward the availability of ingredients in the US. If you're in another country, I'm not sure what's available to you and what isn't.
Is there a way to replace the 山芋？I can’t find it in the Asian grocery stores either :(
Unfortunately, it's the unique combination of starch and slimy texture that make it such a good egg substitute. There are plenty of slimy things like okra, or flax eggs that would reproduce the texture, but they don't include any starch that would help it set. If you're not vegan, the best substitute would be to just use egg.
Hey! Is it alright to use Nagaiimo instead of Yamaimo? I heard nagaiimo is more liquidy...
Hi Baron, technically, I used Nagaimo. Yamaimo is a generic term for a category of yams which includes Nagaimo. Yes, Nagaimo has a higher water content and is not as viscous, but any Yamaimo will work in this dish. I choose Nagaimo because it's the most widely available.
💯💯💯
Amazing... I'M HUNGRY at 1h30 am again
😆That happens to me sometimes too. Hope you were able to either get a snack or get to bed.
It's similar to the korean vegetable pancake
Hi Hba, it kind of is in the sense that it's a savory pancake, but the preparation method and way to eat it is quite different.
I tried it. I love it. And they love it but lack of red ginger and that kind of rootcrops😅
Arigatou😁
#newsubscriberhere
Welcome to the channel! I'm so glad to hear you enjoyed this. That's the beauty of Okonomiyaki, that you can make it using what you have!
i like food channel where there is less showing of face and more showing of food
Sorry to hear that, this channel probably isn't for you then. 😉
u should change the name of ur channel to ur own name I think that could make a big diff (no offence to ur channel name now)
Hi Nicole thanks for the suggestion. If I could go back to 2006 when I started the blog I would probably choose a different name, but it’s a little too late to rebrand at this point.