Friday, May 1, 2009

Okonomiyaki: Savory Japanese pancakes

While browsing the foodie web yesterday, I came across this post by 5 Star Foodie about the okonomiyaki she made at home after trying them on a trip to London. I'm a fan of savory pancakes from every cuisine I've tried, so it's no surprise that I've been eager to try okonomiyaki for ages. I haven't found a place in New York that serves them -- and I'd never thought to just try making them until I saw how easy it was in that blog post.

On the train home from work last night, I googled some recipes to make sure I had all the ingredients, and I saw that the most traditional version of the pancakes incorporates grated taro root in the batter, to give it a characteristic springy quality. Since Jon and I live among a wealth of Asian groceries, not least among them the original location of Han Ah Reum or H Mart, I figured I could probably pick up some fresh taro root, and why not make these as authentic as possible? I didn't want our first taste of these to be at all misleading.

So, I went with this recipe as a guideline, and mixed in fillings that we had around the house: chopped bok choy, shredded carrots, julienned red bell pepper, and sauteed shrimp. Then I topped it with a quick homemade okonomi sauce, kewpie mayonnaise, and, of course, our favorite condiment, sriracha, along with a smattering of shredded nori. They were easy and delicious, served up with an easy salad of mixed greens and blood orange, with a soy-citrus-ginger vinaigrette.


Anonymous May 1, 2009 at 11:27 AM  

Looks excellent! I'm so glad you made it! Next time I'm making the homemade okonomi sauce - that sounds good!

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