Cooking shows make excellent background noise. I’ll watch any of them at the gym, it doesn’t matter who they are or what they’re cooking, I’m interested enough while I’m on the treadmill. At home, I don’t always give them my full attention either, I like to watch while I’m cooking, cleaning or crafting. Two of my favorites have moved well beyond food preparation, one is Anthony Bourdain’s older show No Reservations and the other was produced by him, David Chang’s Mind of a Chef. Both programs have drool worthy episodes shot in Japan. You know, to see how miso is made or eat at the best ramen place ever. I love the No Reservations Japan episode when Tony spends an evening walking the streets with a couple locals who show him around. The Japanese hosts are so cute and giggly while they proceed to eat and drink him under the table.
Of course, one of their stops was for Okonomiyaki, which may be best described as a Japanese omelette. Okonomiyaki is popular with high fat meats and sauces. I’d like to go to Japan and try that version myself. I put this one together with lighter ingredients. It’s delicious in a simple and satisfying way. I ate half and took the rest to work, it tasted great at room temperature and I could pick up the triangles with my hands. The perfect fast food!
2 cups green cabbage, shredded
3 large green onions, sliced
4 ounces oyster mushrooms, sliced
1/2 cup unbleached AP flour
1 teaspoon tamari or soy sauce
Toasted sesame oil
1 teaspoon toasted sesame seeds
Place cabbage, onions and mushrooms in a small mixing bowl. Add flour and toss to coat. In a separate bowl, whisk eggs with tamari. Gently combine eggs with the vegetables.
Use a saute pan about the size of a dinner plate. Warm to medium heat and add a glug of sesame oil. Next, put in the okonomiyaki mixture and press into a pancake shape, filling the pan. Cook until nice and brown, about 5 minutes per side. Garnish with Sriracha and sesame seeds.
Makes 2 servings.