This dish is smokey, salty, rich and sweet. It’s comforting and at the same time refreshing because of the fresh herbs. It’s great with any type of ground meat: try pork, chicken, or even tempeh. It whips together in about 20 minutes but has great complexity of flavor, falling into the category: I could eat this every day.
Read moreAnna's Crispy Green Noodle Cake with Spring Radishes and Dipping Sauce
It was only appropriate that Anna Henricks, master of cakes, would make a noodle cake for us! Crispy on the outside, chewy on the inside, full of fresh herbs and great with a side of crunchy radish, this dish is perfect brunch food. It has elements reminiscent of dumplings, tortilla espanola, kugel, scallion pancakes. Whatever this cake is, we’ll take it, and with a side of flowers, please!
Read moreChili Garlic Noodles
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.
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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.