Okonomiyaki

30th August 2016

Okonomiyaki

My husband and I are headed to Japan this October so we’re currently in the midst of researching where to go and what to do – but most importantly what to eat!

One of our destinations is Osaka, Japan’s second largest city located in the Kansai region (also home to Kyoto). Known as the “nation’s kitchen” there is so much food to discover and taste! Koen and I were even more excited to visit once we learned of the saying “Kyotoites are financially ruined by overspending on clothing, Osakans are ruined by spending on food.” This is our kind of city.

Osaka is known for a lot of different dishes, but one of its most famous is okonomiyaki. It’s mostly described as a savory pancake and is so delicious! Of course I can only vouch for the okonomiyaki I’ve made at home, but it’s definitely worth trying if you want to venture further into Japanese cuisine! This recipe is a favorite of mine from Food 52.

 

Okonomiyaki

The sauces: okonomiyaki sauce, Kewpie mayonnaise, and sriracha (extra hot!)

 

Okonomyaki

Okonomiyaki, makes 12 pancakes (perfect for dinner for 2 (4 pancakes each), and lunch the next day (2 pancakes each))

Sauce

Traditionally it’s with okonomiyaki sauce and mayonnaise, and a spicy sauce if you like it hot. I’m lucky to have a great Asian supermarket closeby, but if you can’t find the sauces, you can make your own!

  1. Whisk together the ingredients and your sauce is ready!

Okonomiyaki

  1. In a large mixing bowl, whisk eggs with the soy sauce, sesame oil, and salt. Gradually add the flour until incorporated. Fold in cabbage, scallions, and shrimp.
  2. Warm a couple glugs of oil in a skillet over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes, about the size of saucer. Cook on each side for about 3 minutes or until golden brown. Keep pancakes covered in a warm oven as you make the rest. Scatter sesame seeds on top of pancakes and serve with lots of sauce!

Grilled Zucchini and Spring Onions with Baby Spinach and Almonds

28th August 2016

Grilled Salad

I love the My New Roots cookbook! I received it for Sinterklaas from my sister-in-law and love making all of the delicious nutritious plant-based recipes.

Every week I receive a bag of fresh vegetables from local farms, and this week included zucchini and green onions – so what better than a grilled salad with this hot weather? And I do mean hot! It’s been around 90 degrees all week!

I made this salad for a fresh lunch for Koen and me – so delicioso!

Spring onions and zucchini

Grilled Zucchini and Spring Onions with Baby Spinach and Almonds, serves 2

  1. Heat a grill pan
  2. Slice the zucchini lengthwise into thin ribbons. Lightly rub melted oil on the slices and season lightly with salt and pepper. Slice the green onions in the same manner.
  3. When the grill pan is hot, lay the zucchini and green onions on the pan and cook uncovered until you have some char marks on the underside, 3 to 5 minutes. Flip them over and cook until tender and marked, another 2 minutes. Remove the vegetabels from the grill pan and place them on a plate.
  4. Whisk the lemon juice, olive oil, garlic, chile, maple syrup, and grated zest of 1 lemon in a small bowl. Put the spinach in a serving bowl, and pour this dressing over it; toss to combine.
  5. Roughly chop the nuts. Arrange the grilled veggies on top of the spinach. Sprinkle with the nuts and the remaining lemon zest, and serve.