Okonomiyaki is a popular Japanese street food consisting of cabbage, egg, and other various items like meat, fish, even yakisoba noodles. The word “okonomiyaki” means “grilled as you like it”, indicating that you can put virtually anything in these pancakes, sometimes referred to as Japanese pizza. This recipes is a simple, vegetarian version of the dish (if you leave out the bonito flakes).
A delicious and filling vegetarian version of the popular Japanese street food.
- 1 cup shredded cabbage
- 3 scallions, finely chopped
- 1 whole egg plus one egg white
- splash of soy sauce or Worcestershire sauce
- 1/3 cup panko breadcrumbs
- splash of peanut oil for frying
- sriracha mayo*
- teriyaki sauce
- bonito flakes
- Beat eggs in a medium bowl and mix in soy or Worcestershire sauce.
- Add cabbage, scallions and panko and mix together to combine.
- Heat peanut oil on medium high heat and add cabbage mixture, shaping the mixture into a large flat disk.
- Cook mixture for 3 minutes, then carefully flip, using a large spatula sprayed with non-stick spray.
- Cook for another 2 minutes, then slide onto serving plate and garnish as desired.
- *Combine 1/2 cup of your favorite mayo with 1 TBSP sriracha in a squeeze bottle so that you can squeeze the mayo over the pancake.
I have been trying to make a great Pad See Ew at home for years without success. I began trying again recently, and I’ve finally come up with something that I’m excited about.
If you aren’t familiar with Pad See Ew, it’s a popular Thai noodle dish with broccoli and two types of soy sauce. In addition to traditional “light” or “thin” soy sauce, this dish uses “thick” or “sweet” soy sauce for additional depth and complexity. You can find this kind of soy sauce at Asian markets or here.
Traditional Pad See Ew uses fresh, wide rice noodles. I have never had success working with fresh rice noodles. First of all, getting them requires a trip to the asian market. I love going to the Asian market, but it’s kind of far from where I live, so I don’t there very often. Secondly, when I work with them, they tend to break up into a million little pieces. For me, the dried noodles just yield a better result.
You can easily make this vegan by omitting the eggs and replacing the oyster sauce with a vegan version that is made with mushrooms or a little mushroom bouillon.
You really need a wok to prepare this dish properly. It’s good to be able to push the cooked egg to the side of the wok to prevent it from becoming rubbery. Additionally, you should cook this dish on high heat so that you can get a bit of char on the noodles.
Pad See Ew
A delicious Thai noodle dish with plenty of broccoli.
- 2 TBSP sweet soy sauce
- 2 TBSP oyster sauce
- 1 TBSP soy sauce
- 1TBSP rice vinegar
- 2 tsp sugar
- 2 tsp sirracha or chili garlic sauce (or to taste)
- 2 cloves garlic, minced
- 8 oz broccolini florets and stems (about 2 cups)*
- 1 egg, beaten
- 6-8 large prawns (optional)
- 2 TBSP peanut oil
- Fill a large pot of water with hot tap water and add rice noodles. Allow noodles to soak for ~30 minutes to soften them.
- Combine sweet soy, oyster sauce, regular soy sauce, rice vinegar, sirracha, sugar and garlic in a small bowl and stir to combine.
- Heat wok on high heat and add 1 TBSP peanut oil.
- Add prawns (if using) and stir fry for ~3 minutes until they are nearly cooked through.
- Move prawns to the sides of the wok and add egg and cook for another 1-2 minutes.
- Push egg to the sides of the wok with the prawns and add softened rice noodles and sauce.
- Stir-fry noodles until most of the liquid from the sauce is gone.
- Add broccolini and cook until tender crisp (about 2 more minutes). During this time let noodles sit and develop a bit of char on them.
- Once broccolini is done, serve immediately.
- * I like to use broccolini, but you can use regular broccoli instead. Better yet, use Chinese broccoli if you can get your hands on some.
Adapted from Rachel Cooks Thai
This is a take on the famous Troisgros dish that is known for defining the transition from traditional french cuisine to nouevelle cuisene. More about the plating (the salmon was placed on top of the sauce instead of it being plated and served with the sauce spooned over it) and the method of cooking the fish (a flash sear) than the ingredients or combination of flavors (Salmon and Sorrel Sauce is a French classic).
This dish is a twist on the classic. The sorrel is combined with ramps instead of shallot which adds a deeper onion flavor and adds additional leafy-green fiber. The mushrooms are omitted in favor of a drizzle of truffle oil at the end, and the salmon is seasoned with fennel salt and pepper.