Shallots and garlic simmered in ample olive oil and then combined with fish sauce, roasted red peppers, and chilies, heaped on a pile of noodles dressed with just soy sauce, vinegar, and honey. It turns out it tastes even more luxurious and addictive than it sounds.
Read moreChris' Thai Coconut-Lime Broth
This recipe makes an extremely flavorful coconut broth infused with lemongrass, galangal, garlic, Thai chiles, and lime leaves. You may have to shop out of your way, but you'll love how easy this is to make: Chop everything in big hunks, drop into coconut milk, simmer, and strain.
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I was delighted when I experimented by using our Organic Yakisoba Sauce in place of classic Otafuku or Bulldog Okonomiyaki Sauce. It works like a dream! In fact, I insist: try it out! It’s so special!
In the Kansai region, where okonomiyaki was invented and where I lived (Kyoto, Osaka, and Kobe are all within Kansai), the ingredients are all mixed together and cooked as one mass. Many regions have their own adaptations—the other most famous style comes from Hiroshima—but the Kansai version is the easiest to make. I like to eat this with rice and miso soup.