Matthew Amster-Burton explores the world of okonomiyaki-making with chef Johnathan Hunt at Boom Noodle in Seattle. Prior to opening Boom, Hunt had never heard of the dish, often described as a Japanese pizza pancake,* but now it's the best-selling appetizer on the menu. Amster-Burton surmised that it must be easy to make if a noob could go for zero to hero with it. In his piece on Gourmet.com, he gives some pointers on doing it yourself.
* I hate using that shorthand for okonomiyaki, but everybody does it, eh? As a pizza nut, I'd like to point out that it's NOTHING LIKE PIZZA. That's like calling a Belgian waffle with strawberries and cream a "pizza" simply because it's a round, flat thing topped with something.
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