Not exact matches
Then came the fun part, adding all the toppings that make this dish quintessentially Japanese: sweet brown Okonomi sauce, Kewpie mayo, powdered nori (aonori), and bonito
flakes (
katsuobushi).
I always top mine with «Kewpie» Japanese mayo (sweeter than American), tonkatsu sauce,
katsuobushi, and nori
flakes.
When it reaches a simmer, toss the kombu and add a cup or two of
katsuobushi (a.k.a. bonito
flakes a.k.a. dried, fermented, and smoked skipjack tuna).
2 In a bowl mix the
katsuobushi with enough soy sauce so the
flakes are a bit wet.
Umeboshi (salty pickled plums) with
katsuobushi (bonito fish
flakes) is a really traditional filling, but you can also use almost anything: teriyaki or soboro chicken, cooked and
flaked salmon, or all sorts of maze gohan (mixed rice).