Okonomiyaki

judiefoodie
May 12, 2017
2 min read

This beauty here is a Japanese savory pancake amped up with chopped shrimp, thinly crispened kurobuta pork (the Kobe beef of the pork world) and lots of amazing toppings like tempura flakes, Aonori seaweed, bonito flakes and just a bit of Japanese mayo.

I've been experimenting with how to make it because I'm fascinated to no end with Japanese fusion food. The most interesting part of the recipe (courtesy of YouTube's Cooking With Dog) is the usage of a Japanese mountain yam called naga imo, which when you grate, transforms into a gooey like substance. Its addition to the batter makes the batter silky and prevents it from being a doughy pancake. It has a sort of elastic texture which made okonomiyaki lighter and taste delish. This experience was a total change from what I've been used to cooking and I love it because the food fanatic in me demands it!

Every time I cook something new, my heart races with anticipation for that first bite. Because if we are familiar with the tastes and textures of certain things, we can almost imagine what those flavors would be like if melded together in a combination different than what we are used to.

The reason why I love food so much is because it possesses different elements of love. Love, like food, can trigger nostalgia, something that is simply committed to memory but can strike our hearts very deeply. I truly believe that one of the biggest blessings in the world is if you've been cooked something by someone who loves you. Because what's a better way to show someone you love them than with something made from the heart? I can think of nothing else. ❤️