Again the masses ask, what is okonomiyaki?

The dish, a fairly popular one among the Japanese, that originated (I 
believe) in Osaka (in the Kansai province of western Japan, hence Ukyo's 
Kansai dialect) is something of a cross between a pancake and a pizza, made 
from a batter of eggs, flour and water or stock to which desired ingredients 
(pork, vegetables, yakisoba noodles, etc.) may be added according to 
taste. (The word literally means something like "cooked as one likes.") 
The batter mixture then is fired on a skillet or hot plate like a 
pancake and served with any of a number of sauces.

(Rumiko Takahashi appears to have a liking for okonomiyaki, references to 
it showing up in her work outside _Ranma 1/2_; the base of the secret 
agency in "Dust Spot" [recently translated and released as "Wasted 
Minds"] is quite obviously an okonomiyaki joint, for example, even 
though Gerard Jones names it the "Japanese House of Pancakes." Close, 
Mr. Jones, but no cigar.)

The recipe for okonomiyaki I've supplied below was originally posted by 
Hitomi Ichinohei; it was high time it was reposted anyway. 

**Rant mode on**

Given recent events on the ML however I seriously doubt she will be in the 
mood to repost it herself, as she has been kind enough to do in the past 
when the question of okonomiyaki has arisen, as it will now and again. I 
kept out of the recent non-fanfiction discussions because I simply did 
not know (or care!) enough about the issues involved to waste my time making 
pronouncements on topics I knew next to nothing about. Anybody with 
expertise or knowledge about any subject at all knows how annoying it is to 
hear people without that knowledge spouting their silly, unfounded 
opinions on the issue at the top of their lungs. 
   To be frank I believe those know-it-alls (I don't think I need to 
name them) who appointed themselves the ML's experts on the Japanese 
legal system owe an apology to Ms. Ichinohei (whose kindness in 
supplying the ML in the past with authentic information on Japanese 
culture knows no bounds, and for which I think we all owe her a debt of 
gratitude that ought to be repaid in a much better fashion).

**Rant mode off**

Hope this helps. By the way, if I've gotten any of my facts wrong above 
please will someone correct me. I've posted only what I know about 
okonomiyaki, and that's not much. Certainly don't quote me.

Paul Corrigan
budgie@insomnia3.dorms.utoledo.edu
--

Okonomiyaki literally means "As you like it."  The basic recipe is
a pancake mixture made with rice or wheat flour.  Extra flavor can
be given by adding a stock to the mixture.  In addition, many
Okonomiyaki places have their own family recipes that have been
handed down for generations.

The following is a restaurant type mixture for about 10 people.
 
Basic Ingredients

10 chicken eggs
2 quail eggs
5 cups of wheat or 6 cups of rice flour
3.5 cups of Awase Miso

Additional ingredients
 
Thin pork slices
Thin beef slices
Shrimp, shelled, deveined and filleted.
Red pickled ginger
Wasabi
Sesame oil
Daikon, grated finely
Thinly sliced Shitaki Mushrooms
or any other flavourings as long as they are thinly sliced.

Break the eggs in a bowl and mix well.  Add Awase Miso to the
eggs and mix well.  Do this slowly and beat so that the mixture is 
without lumps.

Heat a griddle or hot plate to about 350 degrees Fahrenheit and oil.
Stir mixture just before you pour it out on the hot plate.  Allow to
start cooking, and add any ingredients that you would like to the
mixture that is on the griddle. 
 
Wait until the bottom is browned and flip over to cook the top.
 
Flip back over and onto a plate.
Garnish with bonito, nori, or some wasabi.
 
Serve.

Sauce:

There are a variety of sauces that can be had with Okonomiyaki.
My favourite is a Sweet Sake sauce.
 
Ingredients:

2/3 cups Sake
1/3 cup Mirin
1/3 cup Shoyu
1/3 cup white sugar
3 tablespoons of grated fresh ginger
2 tablespoons of Su
2 whole takano tjume crushed
 
In a saucepan heat up the Sake, Mirin, Shoyu, and Su.  When it is
nearly boiling add the sugar and stir until dissolved.  Reduce heat
and add the ginger and takano tjume.  Let simmer for an hour or
until the sauce is two thirds of its original volume.  Strain and
cool.  Serve in a Shoyu dish.
 
Compiled by:

Ichinohei Hitomi
Head of Research and Development
Dynelex Animation