Okonomiyaki sauce from scratch
2 tb tomato puree
2 tb ketchup
1/3 c worcestershire sauce (I prefer the mild Japanese brand, Bulldog)
3 tb wheat free tamari (or soy sauce)
1 ts sugar
7 tb dashi (made from katsuobushi fish flakes, this is central to Japanese cooking)
2 tb cornstarch dissolved in 2 tablespoons water
1. Bring tomato puree, ketchup, Worcestershire sauce, soy sauce, sugar and dashi to boil in saucepan over high heat.
2. Add cornstarch mixture,a little at a time, and cook until thickened to the texture of ketchup.
3. Cool before serving.
All prepared okonomiyaki sauces contain wheat from wheat based soy sauce, so this is a great recipe to have. I simmer it and then let it cool before pouring it into a squirting mustard type bottle. It keeps reasonably well, too. You probably want to make the sauce a while before you actually want to eat okonomiyaki… it’s nice to have on hand, too. This recipe is derived from the out of print “Practical Japanese Cooking” by Shizuo Tsuji and Koichiro Hata.