Okonomiyaki Recipe
 

I wasn't sure where to put this, so I just put it here :D

Anyway, I've got a big World History project coming up, and my teacher said we could get some extra credit if we made some food from the country we are studying [I got Japan].

So I'm looking for a good Okonomiyaki recipe! I've never made or eaten it before, so keep that in mind!

I found this recipie a while back, It looks great, but I haven't had a chance to try it out yet.

Making okonomiyaki, Japanese cabbage pancake | Lunch in a Box: Building a Better Bento

Im not sure if you'll be able to find all the ingredients for needed to make from scratch if your not in Japan.

Yeah, the nagaimo can be pretty hard to find (depending on where you live)

Skipping seemingly small ingredients like nagaimo will change the final product for the worse. If you are buying all of these from scratch it might be an expensive addition to your project.

This is where the internet comes in handy :p

The actual report isn't for a few more weeks, so that's plenty of time for delivery.

That, and there's some stuff I can substitute. For instance, I hear that Okonomiyaki sauce is very similar to Worcestershire Sauce, except it's a bit sweeter and thicker. [Though I'm still gonna try to get the sauce]

The only huge problem is that my world history class is 4th period, and you're supposed to serve them right after cooking...

I also know of a great market that specializes in foreign foods, so I might be able to find some stuff there :p

Do NOT substitute Okonomiyaki Sauce with Worcestershire Sauce, unless you want to make everyone sick.

I am thinking maki-zushi might be a better idea. You can make it in advance, and you probably know what it is supposed to taste like.

Talk to your teachers, see if you can bring a small electric griddle or something to class.. They can be bought fairly cheap, And you can smell up the whole classroom before serving ^^

I really like both Worchestshire and Okonomiyaki sauce, but pleazzzzzzzzzze don't try to substitute one for the other. The only resemblance they have is the dark brown color.

As for making okonomyaki for the class, that seems like nearly certain doom.
While the recipe seems simple (and it is) being able to cook something that is a cross between crepe and stuffed pancake takes practice to get right consistently. For every time you cook it just right, there is likely to be one that is overcooked and tough, or undercooked and mushy.

Go for something you have made many times before, or at least something you can make ahead of time and bring in just the servings that turned out well. And having tried to eat cold and reheated okonomiyaki and its korean cousin - don't subject you fellow students to it.(bleh!) Its doesn't hold up as well as cold pizza.

I remember these extra credit projects, too. I still can't face a date stuffed with royal icing from when we studied Saudi Arabia.