Skip to main content

hiroshima okonomiyaki- fast n yummy

Okonomiyaki is always a fam favorite.
But when there's no griddle or flat stove and you're cooking not for 1 but 6, the cooking time challenge is on! 

A very substantial okonomiyaki version will do just the trick, so that even a single serving per person fills and feels just right. No need to make 2 portions for each hungry mouth ----
Achievement unlocked- cooking time halved!

And so here comes hiroshima okonomiyaki, crispy cabbage loaded with ham, noodles, and eggs.

StreetFood vibe and taste sugoi ne!

Yum! Burp!

Tools:
A good wide NON-stick frying pan
2 wide spatula for flipping
Scoop for the eggs
Serving plates (microwaveable)

Ingredients:
4 packs boiled & drained noodles
5 eggs cracked into a bowl
Bonito flakes or furikake
Okonomiyaki sauce
Japanese mayo
Cooking oil
Sliced cheese (optional)
Seaweed strips (optional)


Tips: 
A. Add sauce between some layers to keep it moist & juicy despite the thick, multiple layers

B.  once all done, likely the 1st batch has cooled down a bit; nuke it for 30secs to warm before serving.

πŸ’‘Inspired by: just one cookbook


Itadakimasu!





Comments

Popular posts from this blog

Creamy Miso πŸ₯£

I hated miso soup. And then I loved it ever since. This comfort soup may have a slight tangy taste depending on what type of miso is used. My hubby does not like a hint of sour/tangy stuff. To discover that milk could be added to spin off the taste was a welcome revelation!!! The aroma and taste always takes me back to my days in Japan. My very 1st sip of miso soup was at the canteen of an all-ladies dorm during my very 1st work trip in beautiful Tamagawa prefecture. It was my 1st time away from my motherland, and 1st time to experience winter, at that. To say that I was in a state of culture shock is an understatement. I loved soft fluffy Japanese rice. The roasted flaky saba fish. Ramen noodles. Crunchy karaage. Not miso soup though. I hated miso soup. But that fateful cold night, I have just reached "home" from the 10-minutes trudge from work. A quick change to warmer clothes, I was immediately at the dinner table. The warm soup felt grudgingly comforting. The next spoonf...

my Viet-Thai Sauce

"Sosi ka ba?" πŸ˜… For the "saucy" eater who enioys pairing gustatory delights with the perfect sauce... Here's our take on the viet/thai sauce.   🍢 Ingredients: Garlic,peeled and crushed Spring onion, minced 1/4 Lemon, juice squeeze 1 to 1.5 tbsp Fish Sauce 2 tsp Sugar pinch of Salt dash of ground Pepper 1 tbsp Red Chili Flakes 1 tbsp of ketchup or tomato sauce 1 tbsp Sriracha (optional) 4 tbsp of warm Water (very important! this balances the acid) Enjoy it with favorite dishes πŸ˜ƒ

Corn Ribs Steak 🌽

If you love nibblin on a sweet corn and you also love a good juicy steak, (and u love corny dad jokes. 😁🀭) knock yourself out with this healthy snack. πŸ˜ƒπŸ₯° Steps : Prep the dry-rub Mix well in a small bowl the following- 1 tbsp Garlic powder (or shredded garlic, or garlic paste) 2 tbsp Smoked Paprika 1 tsp Red Chili Flakes* (to taste) 1 tsp Pepper* (to taste) 1 tsp Salt Prep the corn ribs 2 pcs whole sweet corn, cleaned, sliced to bite-sized "sticks" Place the corn ribs in a big non-staining* mixing bowl. (*paprika powder can leave stains it seems) Add the dry rub and rub gently ALL OVER the corn. ( *viz iz va secret to oozing great taste πŸ˜‰) Leave to rest for at least 15 minutes. Heat up a grill pan or frying pan to medium heat. Melt a knob of butter. Arrange the ribs on the pan, do not crowd. Grill each side for 5minutes. Transfer to mixing bowl/platter. Prep the sticky sauce Saute in a small pan- 2 heads Garlic, minced & 2 knobs butter  Pour the sauce onto the bowlf...