r/japanesecooking

I am currently catering for 30 people and I had all these East Asian salads to use up and a load of tuna so I thought I’d make okonomiyaki with the tuna. I found a recipe for oven baked okonomiyaki and did it all in big trays and technically the batter cooked but it ended up really gummy and rubbery and just a horrible texture…

What went wrong? The ovens here aren’t very good so maybe it was that? I followed the recipe exactly and scaled it up by 4 (was doing three variations for meat eaters, veggie etc) so I don’t think I got the recipe wrong but maybe there was something wrong with the batter? I think one thing is that I made it too thick so gonna spread it out more next time. I ended up with twice the amount I needed so really wanna make it for them again and save myself some work but not unless I figure out what went wrong with it =/

Hi there! 👋 I was hoping to get some help and guidance. I have food aversion issues that make it difficult for me to cook and eat meals. Sometimes I stick with the same simple dish, because it’s satisfying without feeling too overstimulating or nauseating. Lately, it’s been miso soup.

I live in America, so I may not have access to local products. However, I did pick up both of the items pictured, on Amazon. It’s been really helpful to get me to eat. The miso powder makes a pretty decent soup, but I keep encountering a bit of an issue. The miso soup has no umami. My favorite part of Asian food is the umami. I’m obsessed, but the soup, it had none.

Am I missing something? Should I be adding seasoned rice vinegar? Did I buy the wrong miso powder? Is there anything I can do to make my miso soup feel a bit more authentic, while keeping it simple?

Thanks for your help, and the great food! ☺️

I used only about half of the soybeans I soaked. Froze the rest to make soy burgers later.

I used the brand of natto in photo #2 to inoculate the cooked beans. And followed the recipe in my previous post. https://www.reddit.com/r/japanesecooking/s/x8UvneX3Tb

24 hrs in the instant pot on the yogurt setting. 24 hrs in the fridge. They turned out really good. I will freeze these in small containers and take them out one by one.

Mom was given three tubs of this from Japan. She wasn't able to ask what it was as she thought it was just some fish shaving.

It's hard. Not crunchy. No noticeable taste.