I love the colors but I think tracing over the white sauce with the nori looks a little too fussy
babybrass
Agreeing with the other commenter, I don’t love the nori being directly on top of the sauce. Maybe have the nori placed a little more naturally and randomly; sometime parallel to the sauce, sometimes crossing over it, etc.
Also just a pet peeve of mine, I really prefer when you can’t see the corner of the sauce (when you turn back to cross the other side). I would go a little lighter on those crosses so it’s less zig zag and more stripey.
I do really like the colors & I love the plate, personally.
tamalesommelier
I prefer a more straight forward natural plating not everything needs to be so intricately placed it almost takes away the natural beauty of the food and makes it look busy and overly thought out. Try cutting your green onion thinner and at an angle that alone would elevate the look of the plate Id have also done multiple quick back and forth motions with the sauce and then crumpled up and sprinkled the nori on top.
cheffrey_dahmer1991
So, as someone who loves okonomiyaki, this is criminally undersauced. Also looks like you put just mayo and no okonomiyaki sauce.
Wrong type of pickled ginger, you want kizami shoga not the sweet sushi stuff.
Throw some bonito flake on top and blitz the nori up a bit more.
5 Comments
My first post here, feedback would be welcome!
I love the colors but I think tracing over the white sauce with the nori looks a little too fussy
Agreeing with the other commenter, I don’t love the nori being directly on top of the sauce. Maybe have the nori placed a little more naturally and randomly; sometime parallel to the sauce, sometimes crossing over it, etc.
Also just a pet peeve of mine, I really prefer when you can’t see the corner of the sauce (when you turn back to cross the other side). I would go a little lighter on those crosses so it’s less zig zag and more stripey.
I do really like the colors & I love the plate, personally.
I prefer a more straight forward natural plating not everything needs to be so intricately placed it almost takes away the natural beauty of the food and makes it look busy and overly thought out. Try cutting your green onion thinner and at an angle that alone would elevate the look of the plate Id have also done multiple quick back and forth motions with the sauce and then crumpled up and sprinkled the nori on top.
So, as someone who loves okonomiyaki, this is criminally undersauced. Also looks like you put just mayo and no okonomiyaki sauce.
Wrong type of pickled ginger, you want kizami shoga not the sweet sushi stuff.
Throw some bonito flake on top and blitz the nori up a bit more.