[TalnSG]

I really like both Worchestshire and Okonomiyaki sauce, but pleazzzzzzzzzze don't try to substitute one for the other. The only resemblance they have is the dark brown color.

As for making okonomyaki for the class, that seems like nearly certain doom.
While the recipe seems simple (and it is) being able to cook something that is a cross between crepe and stuffed pancake takes practice to get right consistently. For every time you cook it just right, there is likely to be one that is overcooked and tough, or undercooked and mushy.

Go for something you have made many times before, or at least something you can make ahead of time and bring in just the servings that turned out well. And having tried to eat cold and reheated okonomiyaki and its korean cousin - don't subject you fellow students to it.(bleh!) Its doesn't hold up as well as cold pizza.

I remember these extra credit projects, too. I still can't face a date stuffed with royal icing from when we studied Saudi Arabia.