Okonomiyaki (お好み焼き)

Has anyone had a delicious okonomiyaki with lots of Japanese mayo, tonkatsu sauce and  topped with bonito shavings? Ok it may seems like I am just making words up here and I promise I am not. The best way to describe it is, it is a type of savoury pancake, or some would say it is also a little like an omelette. The filling of the okonomiyaki batter varies, but usually consist of bacon, octopus, cabbage and pork, topped with a generous amount of Japanese mayo, tonkatsu sauce and a sprinkle of dried seaweed or bonito shavings.

You can pretty much put anything into an okonomiyaki, as the word translate as 'grilled as you like it'. There is no right or wrong, so let's get creative!

Still can't picture what it would look like? Here is one I made:

I was very proud of myself when I managed to make one that resemble some similarities to an authentic okonomiyaki, and also looks presentable to be shared on the World Wide Web!

Yes, judging on the volume of mayo perhaps it is best not to try this out on your diet days.... The sauces I used are as below. They are widely available at Oriental food store. If there isn't one near you Japan Centre in London does delivery nationwide: https://www.japancentre.com/en

Kenko Mayonnaise 

Not dissimilar to Western eaters, the Japanese likes to have mayo with most things. Tempura, sushis, salad.... etc but yet the Japanese stays slim and slender! Perhaps it is time to replace regular Hellmann's with Kenko for real....

Bull-Dog Tonkatsu Sauce

Similar to our nation's favourite HP brown sauce. The Japanese likes to have this on breaded chicken, breaded pork chop, any type of fried meat really. Believe it or not it compliments the meat very well. The only obvious fried meat is KFC which I have yet tried the sauce with yet....!

Okonomiyaki usually cooked on a teppan  platelike that of teppanyaki. Well, I don't own a teppan plate but I do have an iron frying pan which I am sure will do the job just fine.

Now the key ingredeitn - okonomiyaki flour. There are many okonomiyaki mix available. I personally don't think it matters much which brand you go for, just grab one that catches your eyes most. The one I went for this one, which has prawn and scallop extract:

It is basically wheat flour mixed with some yam powder along with some seafood flavouring, the key  ingredient to a delicious okonomiyaki.

Serves 2

100g okonomiyaki flour
120ml water
1 free range egg
Bowlful of shredded cabbage
6 rashes of streaky bacon
Handful of shrimps
100g pork shoulder steak, sliced
Generous amount of Japanese mayo & tonkatsu sauce (or ordinary mayo & brown sauce)
Sprinkle of crushed dried seasweed (optional)

1. In a bowl, whisk together the flour, water and egg until smooth.

2. Ensure the frying pan is preheated well (but not smoking) and oiled.

3. Mix the cabbage, shrimps and pork shoulder steak slices well into the batter.

4. Place 3 rashes of streaky bacon onto the frying pan then gradually pour in the mixture.

5. Cook until lightly browned and the liquid begin to set, then place the other 3 rashes of streaky bacon on top and flip over to cook the other side till lightly browned.

6. Press down the okonomiyaki with the spatular to make an even thickness and it is cooked through.

7. Once both side is cooked to lightly browned then it can be placed up, squirt a generous amount of mayo and tonkatsu sauce all over.

8. Finally garnish it with a sprinkle of bonito shavings or dried seasweed for some umami.

Clams with black bean, garlic and chilli

Fancy a quick, delicious and slightly exotic dinner? This recipe has all of that combined into one. Yes, really. 

There is this misconception that cooking selfish requires a lot of preparation or time, which is a myth. If given the choice I would love to have selfish for dinner every night of the week. Those delicate oysters, delicate lobster, juicy mussels, and flavoursome clams! 

I was in Waitrose midweek last week and spotted these Big Prawn Company's 'Big & Juicy Delicious Clams' in their frozen aisles.  

It was already 18:30 when I was in the shop and as usual, I was hungry and can scoff down anything that puts in front of me. In my mind I wanted a healthy-ish light dinner if I were to be eating later than usual. At the same time these juicy looking clams are such a temptation.... and suddenly I know exactly what I will do.

Serves 1 (can probably be 2 if there is another dish also)

1 box of frozen white clams

A handful of fermented black beans (widely available in most Oriental food shop)

2 cloves of garlic

1 red chilli 

A splash of Shaoxing wine (or dry cherry)

1. Finely chopped the black beans, garlic and red chilli.

2. Heat a splash of oil in a frying pan.

3. Cook the finely chopped ingredients over a medium heat until the aroma is released but not burnt.

4. Now stir in the white clams. 

5. Stir fry them a little, add a splash of Shaoxing wine then put a lid (or a plate) on to let it steam for a few minutes on high heat.

That's it, done. Now you have a delicious plateful of clams. I served mine with a bowl of steamed rice and honestly, it filled me with joy! 

Roast leg of lamb, roast potatoes and root vegetables

The UK supermarkets offer modestly priced New Zealand lamb all year round. I remember years ago I read in an article where it says the cost of rearing sheep in New Zealand, slaughtering them then shipping them half way across the world to the UK, cost less than the sheep rearing in the UK.

Not trying to justify cooking up those sweet, innocent looking little lamb at all.

The new season of British spring lamb has arrived since May, which I personally feel the meat needs little seasoning. Just some crushed garlic, salt and and a little bit of herbs will do. 

Roast dinner is one of my favourite meal. It is so versatile that I can eat it all year around with different type of roast meat and trimmings according to the season. A classic roast dinner consist of your choice of roast meat; roast potatoes; vegetables and gravy. The steps below will guide you to make each of these components of a great roast dinner and believe me, it is worth the effort!

Serves 4

1.5kg shoulder of British lamb

2 coves of garlic

1 bunch of fresh basil leaves

2 tbsp of rapeseed oil

Pinch of sea salt

50g of pine nuts 

2 carrots

2 parsnips

3 potatoes

500ml of lamb stock

Small glass of white wine

4 tsp of gravy powder 

1. Remove the lamb from the fridge before cooking. Best to leave it to come up to room temperature. 
2. Preheat the oven to 200. Splash some rapeseed oil into a baking try and place in the oven.
3. Put the garlic, basil leaves, rapeseed oil and pine nuts into a mini chopper and blitzed into a paste.
4. Prepare the root vegetables by peeling and cutting them into manageable sizes but not too small. Otherwise they will disintegrate during roasting.
5. Peeled the potatoes and quartered them. Boil the spuds for 20 minutes, stick a knife through to see if it is soft in the middle. 
6. Take the spuds off the heat, drained well. 
7. For well roasted and fluffy potatoes: put the spuds back into the saucepan, cover it with the lid (or use a plate if there isn't a lid). Give it a good shake! 
8. Take the preheated baking tray out and place the boiled spuds carefully into the tray. Make sure the hot oil doesn't splash everywhere. 
9. Place the potatoes into the oven. Check on them periodically and turn them over every 15 minutes or so.
10. Back to the lamb. Place the lamb in a roasting tin. Score the meat with a knife and massage the basil paste all over the lamb and press the paste into the slashes. 
11. Arrange the root vegetables into the same roasting tin as the lamb and place into the oven.
12. The cooking time is dependent on its weight and your preference on rarity. I always prefer mine slightly pink in the middle.
13. Roast the lamb for 30 minutes then turn the oven down to 180°C and roast for a further 30 minutes. 
14. Remove the lamb from the oven and wrap it with foil. Allow it to rest whilst you're preparing all the trimmings. 
15. If the root vegetables are looking well roasted and golden, take them out and wrap them in foil too. 
16. Pour the lamb juice from the roasting tin into a saucepan. Put it over a medium heat. 
17. Pour in the white wine, turn the heat up and bring the liquid to boil.
18. Add in the gravy powder and gradually pour in the stock. Stir well. If it is too runny, thicken it with some cornflour and cold water mix. Season with salt and pepper if desire.
19. Check on the potatoes to see if they are done. 
20. Carve the meat. Dish up the potatoes and vegetables. 

Now sit back and enjoy the hard work!

Prawn & Oyster Mushroom Risotto

Summer is finally here! Weather has been gorgeously lately, even over Bank Holiday weekend which is unusual. Time to change our diet and go for something lighter. Asparagus is in season at the moment. Best to make the most of these sweet and tender shoots before the season ends. British strawberries are also appearing in the shop, bought my first punnet this weekend, and many more to come :D No other strawberries taste as great as the British variety. 

This is the first of many recipes that are great for the hotter months and it is easy to make. Minimal chopping, maximum stirring, with wine! 

Serves 2

200g cooked prawns

220g oyster mushroom, halved 

160g risotto rice

1 onion, finely chopped

2 garlic cloves, crushed

2 knob of butter

175ml white wine

500ml vegetable stock 

Handful of parmesan shavings 

Handful of fresh chives, chopped

1. Bring the saucepan to a temperature where as soon as the butter touches the surface will melt straight away.

2. Add half the garlic and onion. Cook the onion until soft.

3. Add the risottos rice. Coat it with the onion and garlic then pour in the wine.

4. Once the wine has almost evaporated, pour in enough stock to just cover the rice. Stir well.

5. Put the lid of and let the rice simmer. Keep checking the liquid and stir frequently. Once the rice has absorbed all the liquid, pour in more stock and stir. Repeat this until the rice is almost cooked.

6. In a separate frying pan, melt a knob of butter and add the rest of the crushed garlic. Add the oyster mushroom and ensure it is only half cooked.

7. Back to the risotto rice. Stir in the prawns and add the garlic-infused half cooked oyster mushrooms. Sprinkle the parmesan shavings for umami.

8. Dish up the risotto and sprinkle some chopped chives.

Conchiglie with pancetta, mushroom, black olives & pesto

A perfect midweek dinner, quick, simple and tasty! Ingredients are fridge and pantry stable and its great with any type of pasta you have at hands. Conchiglie is fantastic with dry or wet pasta sauce. The shell-like shape helps to scope up the delicious sauce. 

I don't weight pasta for portion control, instead I use my hands to measure. Depending on pasta shapes, for conchiglie, penne, fusilli usually 2 handfuls per person. It is always tempting to cook more than needed, just remember pasta expand after cooking so do be cautious. If you must weight them, I would say 100g of dry pasta per person (depending on appetite of course!) 

Serves 2

200g Conchiglie, cooked per packaging
90g pancetta
1 red onion, thinly sliced
150g chestnut mushrooms, thinly sliced
Dozen black pitted olives in brine
1 tbsp basil pesto
Fresh chives, chopped
Sprinkle of finely grated parmareggio

1. Boil the kettle and cook the pasta as per instructions on the packaging.

2. In a frying pan, frying the pancetta in medium heat until brown.

3. Add the onion and cook until it is soften.

4. Now the mushrooms. Cook for 5 minutes or until they begin to go soft. Be sure not to overcook them or they will release moisture.

5. Drain the pasta and mix in with the pancetta mixture.

6. Add the black olives and turn the heat off.

7. Mix in the pesto thoroughly.

8. Serve in a bowl, sprinkle with chives and parmareggio.

Vermicelli Noodles with Minced Pork, Dried Shiitake Mushroom (狗仔粉)

This is a variation of the popular Hong Kong street snack 狗仔粉(Gou Chai Fun), which translates as   'Dog Tail Noodles'. Since I am no great noodles maker, instead of making my own dog-tail-like noodles with rice flour, I've replaced it with vermicelli instead, with the meat mixture remains true to the authentic taste. 

This type of street snack was very popular in the 80s and was a type of peasant food before the WWII, to fill the hungry bellies of the poor. 

Serves 2

800ml chicken stock

300g dried vermicelli noodles

250g minced pork

Handful of dried shrimps, finely chopped (available on oriental supermarket)

4 dried shiitake mushrooms (soak in water until double in size and diced)

1 tbsp oyster sauce

1 tsp of white pepper 

1 tsp of sesame oil

Handful of preserved parsnips (available on oriental supermarket)

1 tsp of chilli powder 

1. Soak the vermicelli noodles in water until soft. 

2. Heat a splash of oil in a frying pan and cook the dried shrimps and dried shiitake mushrooms until the aroma is released. 

3. Mix in the minced pork, add in the seasoning (oyster sauce, white pepper, sesame oil) and cook until the meat is brown.

4. Meanwhile, bring the chicken stock to boil and cook the vermicelli as per instruction printed on the packaging. 

5. Mix the preserved parsnips with the chilli powder. 

6. In a large soup bowl, serve the noodles soup, layer the meat mixture on top and sprinkle with chilli preserved parsnips. 

If you prefer, layer the soup bowl with some green such as spinach.

Thai Grilled Pork (Mu Ping หมูปิ้ง) with Coconut Rice

I adore Thai cuisine. The dishes often have very in-depth flavour and very versatile, which can be adapted with different type of meat or vegetables to suit individual's taste. The scent of lemongrass, Thai basil, kaffir leaves, fish sauce and tamarind are so distinctively Thai that they cannot be easily confused with another cuisine.  

Since most of Thai dishes have a very pungent flavour, I find chicken, pork or white fish are best to absorb all the flavours than red meat.

In this recipe, the marinade would also goes very nicely with chicken or turkey.

Serves 4

600g pork shoulder steaks, diced 

For the marinade

3 stalks of lemongrass (thinly sliced 1 stalk)

2 gloves of garlic

1 tbsp oyster sauce

3 tbsp fish sauce

1 tsp palm sugar

1 tsp sesame oil 

A thumb of fresh ginger

A bunch of fresh coriander

1 lime juice

For the coconut rice

1 can of coconut milk

2 cup of Thai Jasmine rice

Splash of water

1. Blitz all the marinade ingredients in a mini food chopper. 

2. Marinade the diced pork shoulder steaks with the mixture overnight. 

3. For the rice, rinse the rice under tap water a couple of times to get rid of the starch. Drain well.

4. If you are using a rice cooker, pour in a can of coconut milk, add a splash of water, mix well and cook the rice as per rice cooker's instruction; if you are cooking the rice in a saucepan on the hob, cook the rice gently on a low heat for 3 minutes, pour in a can of coconut milk, turn the heat up and bring it to simmer. Bring the heat to the lowest setting and cover with lid. Leave it to cook until all the liquid has evaporated. 

5. Meanwhile, heat the griddle pan on a high heat. 

6. Once the griddle pan is hot enough, put the pork on it and cook for 15 - 20 minutes or until cooked through. 

7. Serve with coconut rice!