Okonomi-yaki

When I went to Tokyo two summers ago, my friend/host said I had to try Okonomi-yaki. It was my first introduction to Japanese food that wasn’t sushi or soba. We went to a restaurant that had flat stovetops in the middle of each table and we had to mix the batter and ingredients ourselves. Par for the course at an Okonomi-yaki restaurant, but I didn’t know that then. It was a lot of fun! I returned to California packing Okonomi-yaki flour and bonito flakes so I could give my boyfriend a taste of Tokyo. Despite being weirded out by the way the fish flakes come to life when sprinkled on top of hot food, he liked it—which means it’s probably safe for picky eaters everywhere.

Yesterday I had a craving. But my leftover flour was 2 years old, which meant a trip to the Japanese market for supplies. After a lot of hesitant searching, I found my flour (a mix of yams and fishy things that our American flour can’t quite replicate), bonito dashi (fish soup stock), and genuine Okonomi sauce—I had to make that from scratch last time. Here is my recipe with alternatives for the harder to find ingredients. But you have to try to find bonito flakes, because there’s no substitute and they’re way too entertaining to leave out. It’s common to put mayonnaise as a topping with the Okonomi sauce, but that sounds disgusting. Feel free to try it-let me know how it goes.

The beauty of Okonomi-yaki is that it literally means “what you like-cooked.” You can put almost anything in here, and there are a ton of regional variations. I like mine with seafood. Shrimp and squid go particularly well, but I could only find shrimp at the store.
Okonomiyaki
4 servings (or 2 large pancakes)

Ingredients:

1 cup okonomi-yaki flour (you can also use basic pancake batter or flour)

3/4 cup bonito dashi (or chicken or veggie soup broth)
1 egg
2 handfuls shredded cabbage (coleslaw mix has carrots already in it)

(optional) 1 carrot, grated

½ bunch green onions, chopped

1/2 cup crab meat
10 shrimp

Top with: okonomi sauce*
Dried bonito shavings, aka. fish flakes

Directions:
1. Mix the flour, dashi, egg, crab and cabbage in a large bowl.

2. Heat some oil in pan and cook 5 shrimp until both sides are pink but the interior is still translucent.

3. Pour in mixture and top with the bacon slices.

4. Cook on medium heat until golden brown on both sides, about 5-15 minutes per side.

5. Top with okonomi sauce and bonito flakes.

*If okonomiyaki sauce is hard to come by, here is an easy recipe. Mix:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon Dijon mustard
2 tablespoons sake
1 teaspoon soy sauce

The other thing I came back with from Tokyo—besides good Sake from Nikko—is the love of my life: my Nikiri Bocho. A Japanese vegetable knife bought on Kappabashi Street. I love my blades, but I haven’t once glanced at my 10” Henckel chef’s knife since I started using my Japanese blade. If you make it to Tokyo, you have to get one of these. And some fish flakes.

--AnglophileLV

Roasted Broccoli with Shrimp

Photographing food is hard!! You're standing there, really hungry and proud of the delicious and aromatic finished product, only to spend 3-5 minutes taking a decent picture and hoping your cheap camera's macro setting will magically capture all the sensory appeal of this dish. Let me tell you right now, it never does. Yes, there are exceptions but most of the time I'm too impatient to dig in to care.

My lovely friend, Anglophile L.V. is a fellow foodie as you should have gathered by now. The recipe below comes from her and unfortunately there isn't a picture but this is what she had to say about the dish in a very personal ;) email.

"Incidentally, I tried out this recipe last night, and it's outta this world. I didn't take any pictures, which is a major bummer-I ate it too fast."

Ingredients - Serves 4

2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving

1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Curli Sukke / Crab Masala/ Crab Varuval

The crabs in the picture are not entirely cooked yet

Curli Sukke / Crab Masala/ Crab Varuval

This is a favorite in my family. I am a huge fan of this dish, but with prawns instead. It’s ridiculously tasty and goes well with steamed basmati rice or pitas.

Ingredients- Serves 2

Crabs – 2 →cleaned and cut in half with claws separated [ Just so the masala can infiltrate every possible area of the crab. The size of crabs in India are rather small so you may have to adjust the amount of masala]

Oil (vegetable) – 2tbsp

Onions (red) – 3 (American red onions – 1 would suffice. Indian onions are pretty small!)
Green Chilli peppers (Serrano) – 1
Fresh Coriander (Cilantro) – chopped, for garnish
Indian Red Chilli powder – ½ tsp
Turmeric Powder – ¼ tsp
Coriander powder – 1tsp
Tamarind paste ***– ½ tsp or you could substitute 1 roma tomato (this is to get tartness)
Salt – to taste

Directions:

1. In a shallow pan/pot add oil and let it heat up.
2. Add the chopped up onions, green chilli, and all the powders (chilli, turmeric, and coriander). Fry until you can see the oil separating out from the masala again.
3. Add the crabs, mix and then add 1-2tbsp water. Add salt (1/2 tsp).
4. Cover and cook on low.
5. Garnish with freshly chopped coriander (Cilantro) leaves.

*** - One can purhase this at any Indian/Asian store. You can also find whole tamarinds in Mexican/South American Markets. In this case you can remove them from their shells, and place them in very little warm water and let is soak for a few hours. Then squeeze as much essence as you can.

Enjoy!