Dora-Don
42 Holland Ave K1Y 0X4 Ottawa, ON, Canada

Just gunna leave this here.. #okinawatacorice this Friday @morningowlparkdale !

Another one! Dm @morningowlparkdale to reserve your spot!

Another one! Hope to see y’all there dm @morningowlparkdale to pre-order!

Thanks to all the old regulars and new folk who came out for okos! You guys are monsters and ate a collective 60 cups of rice!(which is, like, a lot) also biiig thank you to the pals @morningowlparkdale for having us#scoopingscoopingscooping

Hear ye, hear ye! We’re doing an Okonomiyakidon popup with the pals @morningowlparkdale next Friday! Pre-order only. DM @morningowlparkdale to place orders #forgothowtouseinstagram

Surprise! The pals @morningowlparkdale are letting us take over their kitchen for a night! We will be serving things on plates with real cutlery! Dm us if you would like to reserve a spot

Alright folks, here is the Okonomiyakidon recipe! You will need: Korean cabbage, chicken thigh(or any other protein-bacon is v good), okonomi sauce, kewpie mayo, green onion(sliced), nori flakes, toasted sesame seeds, bonito flakes, tempura flakes, pickled ginger, Japanese short grain rice, soft eggs-we do ours with an immersion circulator for an hour at 144 degrees F but if you don’t have one just one cookbook has a great stovetop recipe for onsen tamago which will yield... similar results. For the rice use a 1:1 ratio(by volume). Highly recommend using a rice cooker. Nori flakes: I use a coffee grinder for this but you can also buy nori strips and garnish with those instead to save a step. Tempura flakes: these are optional and a bit finicky to make but are nice for a little crunch-the recipe we use is equal parts glutinous rice flour, tapioca starch and rice flour mixed with water and a pinch of salt until all flours are dissolved and the batter is just thin enough to drizzle. I use a wok and fine sieve to deep fry these, you’ll have to turn the heat on and off to regulate the oil temp(which should be around 350-375), using a spoon drizzle dots of batter into the oil, when they stop bubbling they are done, scoop them up with a sieve onto paper towel. For the chicken: cut into bite size pieces and season however you like-we do salt, soy, white pepper, cook in a pan. For the cabbage: cut into bite size pieces, for best results use a wok on very high heat with corn oil-once wok is super hot put the oil in and when it starts to smoke put the cabbage in and stir the bottom immediately, season with salt and cook until cabbage begins to soften, this should only take about 2-3 minutes. Assembly: fill a large bowl halfway with rice, add the chicken and cabbage and crack the soft egg in the middle. Follow with okonomi sauce and kewpie, green onions, nori, sesame, bonito flakes and ginger. See more

Froze our buns off taking down the signs thanks for coming out in the blistering cold for our last day folks! Aand for buying 100000 Okonomiyakidons bahaha. We’re gunna miss you all like crazy someone else has taken over for the winter and we would like to wish them the best of luck Winter food truck ain’t easy so please show them some love!

Soo I’ve basically put off writing this post for as long as possible because I’ve been in denial and it’s just way too sad lol but I guess the time has come. For those who haven’t heard, we will be closing forever after this Friday. It has truly been our greatest pleasure feeding you all and we are going to miss this(and YOU)so much Many of you have asked why and the truth is it’s just not a sustainable way to make money lol (for us anyways). Neither one of us ha...s dreams of becoming a restauranteur and this was always meant to be a fun temporary endeavour/escape from kitchens. We have had the best time doing this and would like to thank all of our regulars from the bottom of our crusty hearts. Bonus mega thank yous to all of you who supported us through the winter! We love you! Like, a lot. Don’t fret, we won’t be leaving you totally high and dry. We’ll be posting recipes of all your favourite things in the coming weeks so you can feed yourselves Love, Dorothy and Badgie

Menu for the week