Comments for Sumo Kitchen

Comment on Korean Pajon by admin

admin — Sun, 29 Jan 2012 20:37:40 +0000

Yes, it’s like a Korean okonomiyaki but much lighter. Give it a go and see what you think

admin — Sun, 29 Jan 2012 20:36:57 +0000

Hi Helena! Wow, your sea food version sounds delicious! Thanks for the comment!

Helena Greter — Fri, 27 Jan 2012 20:00:30 +0000

Thank you for that recipe, I just love it. So i started some experiments: add fish, calamar and mussles instead of meat, my favorite variety.

miaphy — Wed, 25 Jan 2012 02:20:04 +0000

it seems like okonomiyaki, right???

Scotch Eggs from Scratch | Knights At My Kitchen Table — Sun, 22 Jan 2012 21:42:57 +0000

[...] Japanese Teriyaki Scotch Eggs [...]

Lisbet Koerner — Sat, 21 Jan 2012 16:56:24 +0000

Thanks for answering!
by The way, i’m another dane looking at your great foodsite.
Lisbet

admin — Fri, 20 Jan 2012 20:08:45 +0000

How did it go Deborah??

admin — Fri, 20 Jan 2012 20:08:26 +0000

Yes, that should be ok, but just use a little less of it

admin — Fri, 20 Jan 2012 20:07:56 +0000

It takes away some of the aubergine’s bitterness and makes it a bit more tender

admin — Fri, 20 Jan 2012 20:07:16 +0000

Yes it’s one of my favourites too! Thanks for the comment