grimace milkshake tastes like purple btw
seen from Canada

seen from Germany
seen from United States
seen from United States

seen from United Kingdom
seen from China
seen from United States
seen from Canada
seen from Australia
seen from Canada

seen from United States
seen from South Africa
seen from China
seen from Canada

seen from United States
seen from United States
seen from Russia

seen from United States
seen from China

seen from Malaysia
grimace milkshake tastes like purple btw
Shoutout to all the fanfic writers out there that keep making me feel things. Y'all got me acting like I'm 16 y/o again, so thank you for your awesome work :)))
a whole damn BUFFET 🍽
man, yall do not understand this is everything i’ve ever wanted from infinity train
A Good Okonomiyaki Recipe
-Ingredients list-
FOR THE PANCAKE
100g plain flour ½ tsp baking powder 1 egg, lightly beaten 100ml [Use less if adding carrot i tried ~ 60 - 80ml] cooled fish stock, vegetable, chicken or dashi stock (1 sachet of the Shimaya brand dashi stuff regardless of how much water you use)
Optional 1 Grated carrot
1 baby potato, or just any small-ish potato, peeled and grated ¼ white, pointed or sweetheart Cabbage, shredded 1 spring onion, finely sliced a (large) thumb-sized piece o' ginger, grated 1 tsp soy sauce 1 tsp mirin 100g of seafood lightly cooked squid, king prawns or octopus (or some of each)vegetable oil, for frying
FOR THE SAUCE (If you don't happen to have some bulldog tonkotsu sauce)
3 tbsp ketchup 1 tbsp brown sauce 1 tbsp Worcestershire sauce ½ tbsp soy sauce ½ tsp mirin 1/ tsp honey
TO GARNISH
1 tbsp mayonnaise (having it in a squeeze bottle helps with presentation) dried bonito flakes - check the asian supermarkets for this powdered seaweed or togarashi seasoning sliced spring onion
-Method-
1. Combine the flour, baking powder (dry), egg and stock (wet). Mix until smooth, whisking out any lumps without overmixing, (I used a silicone spatula for this, no whisking). Add the potato, season with a little salt and white pepper, cover and chill in the fridge for at least 2 hrs.
2. (Tonkotsu sauce stage) While the mix is resting, combine the ingredients for the sauce, stirring until it’s smooth. Set aside. Shred the Cabbage (slice it as thin as you can)
3. Remove the batter from the fridge and add the cabbage, spring onion, ginger, soy, mirin and chosen seafood (Prawns obviously). Stir to thoroughly coat the mix in the batter.
4. Heat a thin layer of oil in a frying pan on a medium heat. Pour the mixture into the pan, keeping it as circular as possible. Fry for 3-5 mins. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through. Test to see if it’s ready by sticking a chopstick into the middle. If it comes out dry, it’s ready.
5. Flip onto a board and serve with the sauce and garnishes to taste. Eat straight away, ideally, leftovers can be reheated in a pan or in the oven for 8 - 10 minutes at 180 degrees.
Adapted from:
https://www.bbcgoodfood.com/recipes/japanese-okonomiyaki
wasabi ginger is a delicious chip flavor
JUST A NOTE
HOT CHOCOLATE MIXED WITH CHAI TEA IS DELICIOUS. THIS HAS BEEN A SILLY AND UNNECESSARY POST FROM ME.