Okonomiyaki’s global reputation runs more toward a drinking snack—a great way to offset a night of beer and highballs. But when Taichi Kitamura was growing up in Kyoto, the savory pancake centered many a family meal. These days, the chef and owner of Sushi Kappo Tamura in Eastlake preps a batch at home maybe once a month: “I cook a few for my family and freeze the rest to eat for lunch.”
His okonomiyaki run heavy on vegetables (namely cabbage) and on visual drama, courtesy of all the classic garnishes. In the final moments of cooking, Kitamura adds sauce, seaweed, mayo drizzles, and gently waving bonito
→ Continue reading at SeattleMet