Okonomiyaki is one of the great Japanese foods not yet widely known outside Japan. “Okonomi” literally translates “as you like,” reflecting the wide range of ingredients you can use in okonomiyaki.
- flour
- Hondashi
- green onion
- crushed red pepper
- Ginger in equal amount to garlic
- miso paste
- sesame oil
- corn or potato starch mixed in small amount of water
- chicken breast or lean beef meat
- curry roux
There is a category of cooking in almost every cuisine, “mother’s cooking”. It means something that’s simple, homely, filling, and invokes strong feelings of nostaliga. In Japanese this is called ofukuro no aji (mother’s flavor). Nikujaga, or stewed potatoes with meat, is one of the mainstays of Japanese-style mother’s cooking.
This meat and potato dish only contains a small amount of meat, which is basically there for flavor rather than substance. This is quite typical of Japanese cooking. Traditionally, this is eaten with plain rice, but if the idea of potatoes and rice is sort of overwhelming to you, reduce the amount of soy sauce in the stewing liquid to make it less salty.
- dark sesame oil
- medium onion
- small piece fresh ginger
- dashi soup stock
- mirin
- chopped green onions for garnish
So delicious! You can also add: onions
- cooked rice
- chopped ham
- Oil for cooking
- Salt and pepper
- uncooked penne
- all purpose flour
- fat-free milk
- salt
- black pepper
- Cooking spray
- butter
- lemon juice
- salt
- finely shredded lemon peel
- cooked orzo
- crumbled feta cheese
- extra-virgin olive oil
- large brown or green lentils
- long-grain white rice
Jared’s favorite. Very fatty.
- chopped parsley
- ground pepper
- grated Parmesan cheese
- thin spaghetti or fettucine
- heavy cream
- chopped onion