On Saturday, we (me, Shann, Jay, & Owen) went to the Tokyo Fish Market. I was looking to buy ramen for lunch at work and some onigiri. While we were there, Jay decided to do Japanese for dinner. And we made hella food: chicken donburi, chicken katsu, tempura shrimp & vegetables, gyoza, tuna & mango roll, okonomiyaki, and tempura banana w/ ice cream for dessert. (I thought we were just making okonomiyak, gyoza, and the sushi roll. I had no idea he wanted to make all the other stuff). Jay also wanted to make chicken & beef teriyaki, but he didn’t have any teriyaki sauce. Even without that, it was hella food, and it was all hella good, especially the okonomiyaki.

Last time we tried to make okonomiyaki, we didn’t have any japanese ingredients. We just found a recipe online and used the ingredients we had lying around, and of course it tasted nothing like the real thing. I suppose if you use bisquick as your flour, it’s bound to taste like an actually pancake, right? Well, this time, since we were already at the Tokyo Fish Market, we bought just about everything we needed to make it right this time. We got the special okonomiyaki flour, okonomiyaki sauce (soooo good!!), japanese mayo, dried seaweed flakes, and katsuobushi, or bonito flakes, the topping that looks like it’s dancing. Combine all that together, and it damn near tasted exactly like how they make it at Mifune Don in Japantown. And seriously, it was f’ing legit! It’s soo awesome that we can actually make this at home now.