Yeah. Okonomiyaki are still great. Today's were even made with almond flour and red cabbage, and yes they were still unceaselessly rocking and a-rolling and whatnot. I'm thinking it's one of them infallible-type recipes.
More fallible was our homemade okonomiyaki sauce, but still good enough, recipe to follow. And for dessert may I recommend the banana-cardamom milkshake with a twist of lime.
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okonomiyaki sauce.
2 tbsp tomato puree
2 tbsp Heinz ketchup
1/3 cup worcestershire sauce
3 tbsp soy sauce
2 tbsp syrup from the preserved ginger jar
7 tbsp dashi
corn starch slurry for thickening
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