Tom’s post on Japanese Festival Food had me drooling, so I made some okonomiyaki which I haven’t made in a while! My family prefers the Filipino ukoy which is similar — like an egg fu yung, only crunchier and more like a fritter than an omelet.
1/4 small cabbage, shredded finely
2 eggs
enough water to make a thickish batter
fillings and toppings of your choice — I love shrimp and pork in mine, but this time I just used mushrooms, with a bit of crumbled bonito flakes on top. I also like green onions in this but my little one wouldn’t …read more