I haven’t had okonomiyaki since I moved to Vancouver. Partly this is my fault, since I refuse to buy any okonomiyaki sauce unless I come upon an industrial sized bottle. I take the smaller bottles as a personal insult to my okonomiyaki obsession.
They don’t look pretty. But they turned out pretty good.
The one on the right has a gochujang/grated apple/garlic/scallion/sugar sauce, and had some Korean rice cakes (the tubular kind) and pork slices for toppings. The white, gloppy things on top is my homemade mayo, to smooth out the hotness.
The one on the left comes from my recent infatuation with the cookbook Pok Pok. That one is brushed with mayonnaise, topped with octopus bits and cilantro, and the batter was mixed with fish sauce and water in place of dashi stock. The dipping sauce is actually the leftover from the Khao Phat Muu (fried rice) from the Pok Pok cookbook. It’s a dipping sauce made from fish sauce, chopped Thai chilis, and sliced garlic.
The parallel drawn between okonomiyaki and pancakes and pizza are strangely appropriate, because all three are simple creations that are glorious receptacles for new sauce/topping combinations. I will keep on with the bastardized okonomiyaki dishes.