Work, Work, Work (and Food)

December 9, 2009

Hi all,

First, my apologies! I’m really sorry that it’s been so long since my last post! However, finals week is upon me here at University of Toronto, and this has meant a few things:

  1. All my time has been going into working on final papers for my classes.
  2. Thus, I haven’t had any time cook interesting and exciting meals.
  3. And even if I did, I wouldn’t have time to blog about them in addition.

Unfortunately, I’m still in the middle of my paper-writing marathon, and although I did manage to find some time to blog tonight, I do not have much food excitement to report. In fact, my dinner tonight was the same thing it’s been nearly every day for the past week:

Okonomiyaki! Also known as a Japanese pancake, the name translates literally as “grilled as you like it.” There are several reasons why I like it:

  1. It’s delicious.
  2. It’s fairly well confined to Japan—even at more authentic Japanese restaurants in the States, you’ll be hard pressed to find it on the menu (although Caitlin and I did find one Japanese restaurant serving it while we were in Tucson). Thus there are some serious feelings of nostalgia associated with this meal for me.
  3. It’s very versatile (hence the “okonomi”—“as you like it”—in the name). Along with the base ingredients of flour, (flax) egg, and water, the veggies are up to you!
  4. It’s the perfect accompaniment to my current mealtime habit of watching Japanese TV dramas.

But, most importantly: I have more cabbage than I know what to do with. Seriously. I bought one head of cabbage before Thanksgiving, and I am still only a little over half way done with it. When I first bought it, it had to be the size of two basketballs (and this was just one of the average-sized cabbages at the grocery store)!. You know those large, Ziploc freezer bags? Shredded, this cabbage filled two to the brim! Anyway, okonomiyaki is a delicious way to get through lots of cabbage. It is still, however, slow going.

If you’d like to try making some okonomiyaki, just follow the recipe I use here. Some vegetables I am fond of using include sweet potatoes, carrots, and zucchini. The traditional Japanese toppings are mayonnaise and tonkatsu sauce, but ketchup also works well. But really, it’s up to you and how you like it!

That’s all I have to say for tonight. I trust that Caitlin will soon be posting a recap of her Thanksgiving weekend in Toronto. It’ll be super exciting, I promise (and I should know—I was there)!

Until we eat again,


One comment

  1. […] as some of you will know, I’m a big fan of Asian pancakes. For a while there in December, I think I was eating a big slab of Japanese okonomiyaki like every night for dinner. And earlier […]

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