Perhaps one of my deepest rabbit holes online is Japan. The obsession to fall into this playground of an adult jungle gym is all too familiar. Japan is another dimension, I am convinced. Nothing about Japan makes sense, and that must be why I am innately drawn to its confusing wonder and glimmer.
What is Okonomiyaki?
Okonomiyaki is a savory Japanese street pancake. The beautiful part of a okonomiyaki is that no two need to be made the same. Okonomi literally translates to “what you like” and yaki translates to “grilled”. So in essence, construct this street fritter what every way you wish. Fill this egg based pancake (no eggs for me!) with your favorite vegetables, seafood, and toppings, and it is always considered an Okonomiyaki. The greasy late night meal, then drowns itself in a worcestershire/ketchup esk sauce. Japanese alleys and streets are crawling with 2 am bar hoppers indulging in this right of passage. There is just something about this dish, that makes me feel as though I’m jumping into an episode of Parts Unknown.
Using Nagaimo aka Japanese Yams
Nagaimo is a Japanese mountain yam used in Japanese cuisine, and I cannot believe I am just now discovering it. Unlike most root veggies, when you grate it, it turns into a sticky and almost airy paste. It’s consistency and texture make it the perfect veggie to use in replace of eggs in this traditional Japanese recipe. It adds structure without the heaviness.
“No matter how wonderful things used to be, we cannot live in the past. The joy and excitement we feel here and now are more important.” — Marie Kondo
