Comments for Kanako's Kitchen

Comment on Okonomiyaki: Osaka-Style Cabbage Pancakes by Japan Australia

Japan Australia — Mon, 06 Feb 2012 07:18:25 +0000

Okonomiyaki or Osaka soul food as it is also called in Kansai is a festival favourite and so easy to make at home yourself. Thanks for sharing this great recipe

Japan Australia

Comment on About by lee g

lee g — Sun, 18 Dec 2011 03:18:20 +0000

Where are u?

Comment on Ebi Lettuce Itame: Stir-fried Shrimp with Lettuce by Lee G

Lee G — Thu, 15 Dec 2011 14:57:30 +0000

This looks like it’s going to be good. I can’t wait to try it tonight. I hope you still do this blog. I don’t see any recent recipes.

Comment on About by Bonnie

Bonnie — Wed, 14 Dec 2011 18:05:49 +0000

Hi Kanako,
I love your blog, and I have included it as one of my favourite Japanese food blogs on my own site http://www.bonniebites.com I am working on my own Asian food product at the moment, and your blog has really kept me inspired! Thank you!

Comment on Three Color Torisoboro Gohan: Minced Chicken and Garnish over Rice by material de pesca

material de pesca — Sat, 10 Dec 2011 09:56:00 +0000

Abnormally well written article!!

Comment on Okonomiyaki: Osaka-Style Cabbage Pancakes by Shenji Lim

Shenji Lim — Tue, 22 Nov 2011 18:37:06 +0000

Why would you say “huh??” after someone says okonomiyaki is like pizza? If you can’t understand the analogy, you need to open your mind a little. But anyway, no matter what you compare it to, okonomiyaki is delicious.

Comment on Maguro zuke-don: Raw tuna over rice by kanako

kanako — Thu, 06 Oct 2011 01:01:52 +0000

Hi, I know that some people do that. But I don’t know whether it’s standard…

Comment on Okonomiyaki: Osaka-Style Cabbage Pancakes by kanako

kanako — Thu, 06 Oct 2011 01:00:01 +0000

Hi Louise,
first of all, if you don’t find Kewpie mayonnaise, you can just add a little bit of vinegar in normal mayonnaise. I’ve used that one for long time when I lived in Italy. It’s not the same as Kewpie mayo but I find it acceptable.
However, okonomiyaki sauce is really difficult to make yourself.

The result of batter with wheat flour before adding egg and cabbage is kind of liquid, but after letting it sit for a while it turns quite thick and heavy. However, when you add egg and cabbage, it turns back to the texture you want. It’s not too heavy but not too liquid.

Talking about dissolving dashi before using it in the batter, I always dissolve dashi powder in the water before using. I thought it didn’t dissolve well if you put it directly in the batter. But I’m not sure about that…

Comment on Where to Shop in Montreal by kanako

kanako — Thu, 06 Oct 2011 00:40:12 +0000

Hi Louise,
thank you very much for the adresses! I’ve been to the big Kim Phat in Borssard, but I didn’t know the Marché Long Phat. I’ll check it, too.

Comment on Japanese Curry by kanako

kanako — Thu, 06 Oct 2011 00:37:48 +0000

Hi,
have a look at the side bar on the right. I put rss feed both for posts and comments. I hope this will work for you…