The first step to making good Okonamiyaki is chopping lots of cabbage. I use about a quarter head per person served. Steam it in a pan until well limp, then drain in a strainer and set aside.
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For 365 days, The Franklins (Melissa-24, Joey-25, Callan-2 years) lived in the coastal town of Marugame on the island of Shikoku in the Japanese Archapelago. Splitting our time purvaying English conversation skills and taking snap shots of the Japanese countryside, we have attempted to expand our world view through exposure of the cultural and culinary variety.
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