This is a variation of the delicious Japanese snack (which to note that the style of Okonomiyaki varies significantly in Japan). I absolutely do not claim this is an authentic okonomiyaki recipe, but it certainly gives me all the feels!
Ingredients:
1 1/2 cups Cabbage or Brussels Sprouts, cut in strips
2 Medium Sized Sweet Potatoes, cut in strips (about 4-5 cups)
1 Scallion thinly sliced
3 Large Eggs, beat until just blended
2/3 cups of Flour (AP or whole wheat)
6 tbsp of Oil (No need to be super precise, as this will vary based on how big your okonomiyaki is)
Kewpie Mayonnaise
Okonomiyaki / Tonkatsu sauce (Bull Dog Vegetable Fruit Sauce in picture should be easy to find)
Optional Variation - Shrimp:
Optional Variation - Sukiyaki-style Beef
1 cup of thinly sliced beef (like the ones for hot pot)
Heat up 1/4 cup of soy sauce, 1/4 cup of mirin, 1/4 cup of water with 1 tbsp of water in a small sauce pan
Add the beef and turn down to low heat, let simmer until beef is no longer light pink
Set aside in small bowl to use as topping
What’s Next:
Combine cabbage / brussels sprouts, scallion, sweet potato and eggs together in a large mixing bowl until just combine. Season with salt.
Sprinkle flour over the mixture, toss to combine. The “batter” should not be gummy, it will just about hold together, the vegetables should be coated in light batter)
Heat 1 Tbsp. oil in a large nonstick skillet over medium-high
Add about 1 handful of batter onto the skillet and flatten slightly, make sure batter is about even across the skillet. Cook over low-medium heat
Cook until the okonomiyaki is about light brown on the edges. Shake the skillet slightly to ensure it’s not stuck onto the skillet. About 2 more minutes until one side is cook through
Drizzle another tbsp of oil. Carefully flip over to cook the other side. You can use a plate to help you with this process. (Just remember it’ll still taste delicious even if this step falls apart!)
After the edge looks golden brown on this side as well, remove from skillet
Repeat the process from 3 to 7
Serve with (plenty of) kewpie mayonnaise and the vegetable and fruit sauce! (top with the beef slices now if you made some)
As I’m typing this, I wonder if I’ve let out the biggest cooking secret…
This is a SUPER easy recipe, requiring ingredients that are fairly shelf stable, you can always have this as a back up
Plus did I mention this is plant based?!
Ingredients:
Optional:
2 Scallions, chopped, for garnish
Sesame Seeds, for garnish
What’s Next:
Preheat the oven to 400 degrees
Cut the sweet potatoes into pieces, depending on your preference, either just 1 inch cubes or semi circles with 1/2 thickness are ok. Drizzle some olive oil into a baking dish/pyrex or onto aluminum foil on a baking sheet, place the cut potatoes as 1 layer and lightly salt
Put the sweet potatoes into the oven. I like to place it on the low rack and then half way through flip the pieces. Bake for 15-20 minutes depending on the size of your sweet potatoes.
Meanwhile, mix miso, tahini and rice vinegar in a small bowl. Depending on how salty your miso is, you might want to add more tahini or vinegar, or even water. This is completely up to your taste.
Remove the sweet potatoes from the oven. Serve with sauce, and garnishes!
The first time I made it, it was already a huge success. Perfect balance of heat, tang and savor. This is really 2 recipe, but if you like shrimp and pork, why not make both and have a bit more fun mix + matching?
Ingredients:
Lettuce leaves, Washed and slightly dried
1/2 to 1 White radish, peeled
1 Cucumber
1/2 cup Rice vinegar
2-3 tbsp Fish sauce
3 tbsp white sugar
2 tbsp salt
1 Lime, wedged
Shrimp
1 1/2 lb large shrimp
1/2 cup Sambal Oelek
1/4 cup Honey
1/4 cup Rice Vinegar
2 tsp Sesame oil
1-2 tbsp Vegetable or Olive oil
Pork
1 lb Ground pork
2 tbsp Soy sauce
1 tbsp Dark brown sugar or Coconut / Palm sugar
1 tsp Fish sauce
2 tbsp Sambal Oelek
2 tbsp vegetable oil
3 scallions, thinly sliced, use only white and pale green parts if you can
2 garlic cloves, finely chopped
Optional:
What’s Next:
Pickling the veggies
Mix salt onto radish and cucumber in a colander in the sink or onto a plate/bowl, let sit for 15 minutes and for water content to drain slightly
Transfer the now softened radish and cucumber into a mixing bowl
Mix in sugar, vinegar and fish sauce. Let sit for 15 minutes, in fridge if you like your pickles chilled!
Shrimp
Mix Sambal, honey, vinegar, 2 tsp of sesame oil in a small bowl to combine
Transfer shrimp to a small mixing bowl, spoon over just enough sauce to coat all the shrimps. Let marinate for 30 minutes
Heat 1 tbsp of oil in a cast iron skillet over medium heat until shimmering.
Lay the shrimp onto the skillet to cook, undisturbed for 2 minutes, until the sugar has caramelized. Turn shrimp over and cook for another 30 seconds or so. Transfer to plate
Pork
Mix soy sauce, brown sugar, fish sauce and sambal in a small bowl, set aside
Heat oil in a skillet over medium. Add scallions and ginger and cook, stirring slightly until fragrant, until golden.
Add ground pork and lightly season with salt. Use a wooden spoon to break up the ground pork and toss slightly.
After the pork is cooked through, 7-10 minutes. Add the reserved sauce and toss until all coated. Remove from pan when almost all liquid has been reduced.
Final Steps!
Lay out lettuce wraps, pickled vegetables, lime and herbs on a plate
Lay out shrimp and pork in 2 separate bowls
Assemble, drizzle the lime, mix and match and enjoy!
This is my forever go-to recipe. Super pantry friendly and vegan. Easy 10 minute from stove to table!
Ingredients:
1 pack of firm tofu
1/4 cup of soy sauce
3 tbsp of rice vinegar
3 tbsp of maple syrup / honey
1/2 tsp of red pepper flakes
1/2 piece of ginger, thinly sliced
3 tbsp of oil
Scallions (garnish)
What’s Next:
Drain the tofu and remove excess liquid with paper towel. Cut into slices with 1/2 inch thickness (size can be to your liking)
Mix soy sauce, rice vinegar, maple syrup or honey, red pepper flakes and ginger into a small bowl. Set aside
Heat oil in a large skillet over medium heat. When the oil is rippling across the surface, gently and slowly add tofu, so it doesn't splash! Cook undisturbed until crisp and dark brown on one side, 3-5 minutes. Carefully flip and repeat on the other side.
Spoon the mixture on the tofu pieces. Then flip each slices to make sure both sides are coated. Let sear for 1-2 minutes. Flip again to make sure the other side is crisp as well, 1-2 minutes.
Transfer to plate and top with scallions!
Who doesn’t like tender, fall of the bone chicken? I find myself gravitate towards this recipe because of the depth of flavor, no-frills preparation and most importantly super pantry friendly. Almost all the ingredients on the list are shelf-stable or are perishables with long-ish shelf life.
Ingredients:
2lbs Chicken thighs or legs
4 tbps of Butter
2 tbps of Vegetable Oil
1-2 Onions, chopped in strips
1 1/2 inch Ginger, grated
8 cloves of Garlic, finely chopped
1/4 cup of Gochujang
1/4 cup of Soy Sauce
2 tbps of Sugar
1 tbps of Mirin
1 tbps of Sesame Oil
Black Pepper
2-3 cups of Chicken Broth (I’ve also made this with just water, so don’t sweat it)
Optional:
What’s Next:
Mix ginger, garlic, gochujang, soy sauce, sugar, mirin, sesame oil and black pepper in a small bowl. Set aside
Heat up butter and oil in a dutch oven or high walled pot, medium heat. Meanwhile season chicken with salt.
Once butter starts to foam, lay the chicken carefully down (it may splash!) into the pot. Turn occasionally and sear until lightly brown, about 5-10 minutes.
Add onions and let soften until translucent, about 10 minutes
Add the reserved sauce and coat evenly onto chicken and onions. Bring to simmer
Add chicken broth or water into the pot. Just enough that the chicken and and onion are submerged
Partially cover the lid and turn the heat down to low. Simmer for 40-50 minutes
Add scallions now if you like, cook for 2-3 more minutes. Season with salt & pepper. Enjoy!