Both the highs and the lows have dropped into the single digits here, but no sign of flurries.
(The other day the wind was so icy I had major "dry-eye".)
At the market yesterday, I didn't really know what to shop for.
I remembered I had some okonomiyaki mix that needed to be used so I decided to make okonomiyaki.
I wanted to try making Hiroshima style which is crepe-like.
You should know that people of Osaka mix their shredded cabbage into their batter, then while cooking add their toppings.
Osaka style okonomiyaki can sometimes be kind of thick and filling, while Hiroshima style tends to be lighter since it has lots of shredded cabbage and the thin crepe on the bottom.
The mix that I have already has the nagaimo (chinese yam) and other things like konbu in it, so all I do is add an egg and a 1/2 cup of water (which are the directions on the package).
The first couple Hiroshima style I made were a bit thick.
After you put down your crepe, top it with lots of shredded cabbage.
Besides shredded cabbage, I also put some kim chee and slices of pork belly.
I covered the pan to let the cabbage and other goodies steam down.
I also drizzled a little more batter on and then flipped it over to cook the pork.
A person who grew up in Hiroshima, once told me that you should never press down on the flipped okonomiyaki, all the juices will be lost and your okonomiyaki will be very hard and dry.
I usually use Otafuku sauce for okonomiyaki, but had this sauce by Carp in my fridge, which most Hiroshima residents swear by.
I also put lots of katsuo bushi (bonito flakes) and some aonori (green laver) on top.
NOTES: I should have shredded my cabbage thinner, so it would have cooked quicker. Still this was delicious.
It is Friday here, hope you have a good weekend!