Chef Notes: Okinomiyaki is a great dish to incorporate vegetable or meat odds and ends you might have left over after a busy week of cooking. Some of the ingredients here may be new to the western palate but can be utilized as ingredients which bring excitement to menus and pack a lot of flavor. Aonori is a type of edible seaweed, beni-shoga is pickled red ginger and katsuobushi is smoked and fermented skipjack tuna flakes. For kitchen or home service, okonomiyaki waffles can be made in advance and kept warm or reheated in an oven while chicken is fried.
This recipe is courtesy of Chef Colin Mills.