Basically okonomiyaki are like a savory Japanese pancake that is shoved with whatever you like (the word okonomiyaki is literally “what you want”). This is a pretty basic one with just some dried tuna flakes and cabbage but you can pretty much put in anything you want from blue cheese to fish eggs to ground bison – whatever you have laying around. You can pick up the Japanese ingredients in a specialty Asian store or on Amazon.
I find this goulash to be completely addicting. Something about stewing chicken in tomatoes makes them irresistible to me (see also : Chicken Vindaloo). This is a pretty easy to make, it requires a small amount of up front work for browning the chicken but after that it basically cooks itself and you simply come back and collect it at the end. It’s served by itself sometimes but more likely on top of spaetzle (egg noodles), pasta, rice, mashed potatoes or even bread.
There is nothing as delicious as fried chicken and chicken katsu presents it in a perfectly crisp way. With a good bulldog or tonkatsu sauce there is almost nothing better.
I have tried a lot of turkey chili dishes in my day but this one is the perfect amount of vegetables and chili with that strong heartiness and spice to it that doesn’t just make it taste like tomato sauce or a sloppy joe. This recipe isn’t soupy or brothy but instead mostly made of ground turkey and beans which leaves you feeling full after.
Despite it being January if you still have some strawberries frozen from the summer this is a beautiful and deliciously tempting dish. I used frozen strawberries to make the filling but I didn’t thicken it up enough and when I went to roll I lost some of it out the side so make sure that your filling is very very firm and cool before you go to roll.
This is probably the best chocolate cake I have ever made. I made these in to mini cake and the batter is so thin I didn’t think it would even bake but when it does it’s the perfect springy, moist chocolate cake with just the right amount of chocolate as to not be overwhelming. The buttercream is a delicious slightly sweet compliment to the velvety adultness of dark chocolate.
This was a delicious dish and I plan on making it again and again. Since the turkey is put it bone and all it might be better to serve it carved up basically and then put back in. In the future I’ll do this because we sort of just picked off the bone from the pot, which worked out alright. This dish is not as spicy as it sounds and ends up with quite a savory flavor instead.
Onigiri are fairly simply to make, they’re just balls of rice that are often shaped in to a triangle like shape and then covered in nori (dried seaweed). These ones are a bit upgraded mixing in some baked and season salmon to up the flavor content. These are best eaten same day but you can wrap them in plastic wrap to have them keep for an extra day or two.
Kinpira is basically a style that boils down to “sauté and simmer” so naturally that’s all it is. In this one I used turnips and carrots but any root vegetables sliced thinly will do. This makes a really quick and tasty side dish and a nice way to sneak in some extra veggies.
If you’re like me you probably assumed that even if you could make regular naan (which I do on occasion) that stuffed naan was a bridge too far. This recipe made it super simple and while the original has you grilling them lightly while coated in oil/butter, I actually made these for Thanksgiving so I simply baked them in the oven so I wouldn’t have to babysit a pan. The dough rolls out perfect and not sticky at all. In the future though I think I’ll add some cheese and more spice!