Okonomiyaki

Jun 24, 2015 15:06

I made okonomiyaki yesterday! I found a pretty good looking recipe with step by step photos, which always helps.  1/2 the recipe fit into a 12" pan perfectly.

It was pretty darn good and came out just like the picture :)  I'd never tried it before, but like natto, I kept seeing it in manga, so curiosity built up.

The nagaimo seems to smell mostly like potato when it's cooking.  I added 2 oz of cheddar for flavor, so overall the smell was smoke/potato/toasting cheese, then a mild scent of cooking cabbage.  Nagaimo is pretty neat, it shreds so fast and easy!  Definitely it's got some serious goop factor to it once it's shredded, but I'm pretty intrigued that it's sort of a tuber that can be eaten raw.

I do have some curiosity about thousand year eggs, maybe I'll try them next.  I've tried salted duck eggs, and those are fantastic.  Thousand year eggs look intense, but... so far I seem to really enjoy cultured foods.  They taste complex and interesting, like they're worth eating.

I adore sugar, and I think it's basically a drug like cocaine (white addictive powders) but I'm trying reaaaaaallly hard to steer clear of making pastries and nomming that white powder in big amounts.  I practically view pastry making as a black art at this point, and pastry cookbooks are drug production manuals  :P   So tempting, but destructive in a variety of ways.  Fermented foods seem to be my subsitute for sugar, both for eating and cooking, because they're so complex and interesting.  I would not have guessed it would work like that, but I feel like I ate something worthwhile when munching fermented vegetables or yogurts or natto or sauces, like at the hindbrain level, I get a "well that hit a lot of notes" feeling.
Previous post Next post
Up