notes from my kitchen
Okonomiyaki (お好み焼き) or ‘fried/grilled-as-you-like-it’ is such an iconic dish that it is sometimes referred to as a ‘Japanese pizza’ or ‘Japanese pancake’. These nicknames disguise the fact that okonomiyaki is packed with vegetables and therefore, I think, relatively healthy. After playing around a lot with the ratios, I’ve settled on an easy okonomiyaki recipe, adapted for what I usually find in my fridge. Read on to find out more!
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The two Chinese characters notionally contained in the word furikake, 振 and 掛, mean ‘shake’ and pour’ respectively. That makes furikake as close a Japanese translation of the word ‘sprinkles’ as I can imagine. No chocolate sprinkles here, however; instead we’re talking about savoury sprinkles for rice.
Always wanted to read a detailed gyoza crimping explanation? Your wish has come true. My gyoza recipe makes delicious pan-fried parcels every time!
This post introduces a mini-series entitled a peck of pickles, in which I will explore various techniques for making vegetables taste better for longer. I’m starting with a very simple salted cabbage.