03 Apr



I spent the entire weekend watching the first season of Downton Abbey a period drama set in England in the years leading up to World War I. I love historical fiction and this one is particularly gripping. I love the characters, especially the house staff, the storyline, and the costume design.

The time that I spent not watching Downton this weekend was spent wishing that women still dressed like the Ladies in the show, and wondering what it would be like to have a wardrobe like that. And the hats! Oh I just love the hats.

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(source: 1, 2, 3, 4)

But in the end I’m grateful that I don’t need a ladies maid to dress me twice a day. And that I don’t have to get dolled up just for dinner with my family.

And speaking of dinner . . .

I wish I had a more British to post about, but instead we’re going to Japan.


I’ve made okonomiyaki twice in as many weeks which means it must be good. Plus it’s fast to make and I have all the ingredients on hand.

Aside from my own kitchen, the only other place I’ve had okonomiyaki was at Okonomi House on Charles Street in Toronto, not far from my old apartment. I thought it was so good that I went to eat there by myself more than once which for me, who would rather cook and eat at home all the time, is saying something.

Okonomiyaki is a Japanese dish that’s part pancake, part omelette, and all awesome. It’s made with eggs, cabbage, and a type of Japanese yam (though I used potato) and topped with mayo and a Worcestershire-flavoured sauce.


When I made this dish the first time, I took a little bit of the plain batter (before adding the cabbage and onions) and fried it in a thin layer of oil to make tenkasu (which is just bits of fried batter that is used as an flavouring ingredient in okonomiyaki and other Japanese dishes). I didn’t really taste the tenkasu in the final dish so I cut out this step and didn’t miss it.


makes 4


1 small (~1/4lb) potato, grated
4 t. fish sauce
2 T. water
3/4 c. all purpose flour
3 eggs
3 T. pickled ginger, diced
3 c. finely chopped cabbage
2 green onions, chopped
Oil for cooking


  • shredded nori
  • Okinomiyaki sauce – 3 T ketchup + 1 t soy sauce + 1 T Worcestershire


Combine the potato, water, fish sauce, flour, and eggs into a bowl to make a loose batter.

Stir in the remaining ingredients.

Heat a large non-stick pan to medium low with enough oil to just coat the pan.

Spread 1/4 of the batter in a circle on the pan. Cover the pan let it cook for about 5-6 minutes. Flip and cook 3-4 minutes more. Place the finished okonomiyaki on a plate in a warm oven until the others are ready.


Repeat the process with the remaining batter.

Brush with okonomiyaki sauce, top with a mayonnaise, and sprinkle with the shredded nori.

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