This recipe is a simplified version of Osaka-style okonomiyaki, made with easy-to-find ingredients and simple steps. However, for an authentic taste, it is recommended to use special ingredients like ...

To make one seafood okonomiyaki, add to 1 serving of the pancake-cabbage mixture: 3 ounces of shrimp or sea scallops, cut into 1/2-inch pieces, and 2 teaspoons chopped pickled ginger. Cook as directed ...

There's something sobering when the local vegetable supply starts to dwindle down to roots and the cabbages, isn't there? Oh, cabbage. Cabbage keeps it super real. (Is there anything less sexy than ...

The large cabbage pancakes known as okonomiyaki are often referred to as “Japanese pizza.” As the name – “as you like it, grilled” – implies, they are versatile. You can spike the batter with whatever ...

When chef Alison Swope was developing an Asian-based menu for the Alexandria, Va., location of Teaism last year, she searched the Internet for a Japanese dish that would utilize the kitchen’s large ...

Waffle irons are versatile tools, and okonomiyaki is an ideal dish to try. You'll get perfectly cooked results, crispy on the outside without the need for flipping. Best of all, this recipe requires ...

This post originally appeared on Food52. A language barrier —especially one that’s difficult to traverse using Google Translate on your phone under the table—has many benefits, but my favorite is that ...

Most nights, I open the fridge to find a bounty of fresh and cooked vegetables, grains, beans - along with all those condiments and sauces in need of Kondo-ing. When I've been too busy for my normal ...

Japanese food in Chicago is usually divided into one of two camps: sushi and ramen. But NBC 5's Food Guy Steve Dolinsky has a couple of other treats in mind, as he wraps up his month-long look at some ...

Most nights, I open the fridge to find a bounty of fresh and cooked vegetables, grains, beans – along with all those condiments and sauces in need of Kondo-ing. When I’ve been too busy for my normal ...

Getting your Trinity Audio player ready... Most nights, I open the fridge to find a bounty of fresh and cooked vegetables, grains, beans – along with all those condiments and sauces in need of ...