I am a huge fan of Japanese cuisine, but I find it one of the most daunting to make. The flavors and textures are so delicate and the techniques for dishes like sushi take years to master. But one of my favorite dishes is okonomiyaki—which is a cross between an omelet and a pancake—and it’s easy to make. Many of the ingredients may be difficult to find in your neighborhood grocery store, but if you have an Asian market nearby, they probably will carry everything you need. And of course, when all else fails, all of the Japanese ingredients can be found on Amazon.

INGREDIENTS (serves 2)

BATTER

1cup OKONOMIYAKI flour

1 cup of water

MIX-INS

½ pound rock shrimp

2 tablespoons soy sauce

2 tablespoons mirin

½ head cabbage, chopped

1 carrot, julienned

2 scallions, chopped

½ cup bean sprouts, chopped

¼ cup pickled ginger

4 eggs

¼ cup tempura scraps (Tenkasu)

6 tablespoons Canola Oil

GARNISH

kewpie mayo

okonomiyaki sauce

seaweed flakes (Aonori)

dried bonito flakes

PREPARATION

In a large bowl, mix OKONOMIYAKI flour and water until smooth. Rest for one hour.

In a small bowl, mix rock shrimp in soy sauce and mirin. Set aside in fridge.

In separate large bowl, combine cabbage, carrot, scallions, bean sprouts and ginger and set aside.

Once OKONOMIYAKI batter has rested, add the eggs and combine until well mixed. Add in the veggies, shrimp, and the tempura scraps and mix well until all are coated.

Place a 10” non-stick skillet on medium heat. Add 3 tablespoons canola oil and heat. Once shimmering, add in half the mixture, gently flatten evenly and cover pan, leaving open a crack to allow steam to escape. Allow to cook until bottom has browned, about 4-5 minutes.

Using spatulas, carefully flip the pancake. Cook for 4-5 more minutes with cover off until bottom is browned.

Repeat above to make the second pancake.

Place on plates. Garnish with kewpie mayo, OKONOMIYAKI sauce, seaweed and bonito flakes.

I saw a version of this somewhere down the Instagram rabbit hole and I made a mental note of it. What I liked about it is how the eggplant replaces carb heavy sandwich bread. And I love eggplant, so it’s a win- win. Once you get the base done, you can really fill it with whatever you like, but I’m opting for prosciutto and smoked mozzarella. It’s more than worth a try.

INGREDIENTS

¾ cup gruyere, large grate*

1 eggplant, thinly sliced into circles

Salt and pepper

¼ teaspoon red pepper flakes

Olive oil for brushing and drizzling

1 onion, thinly sliced

4 strips prosciutto

½ cup mozzarella, large grate

½ avocado, sliced

Balsamic vinegar and olive oil for drizzling

PREPARATION
Preheat oven to 350 degrees. Thinly slice an eggplant into circles. Lay a sheet of parchment paper on a baking sheet. Layer eggplant in an 8 x 11 rectangle making sure the eggplant edges overlap. Brush with olive oil. Season with salt and pepper. Spread grated gruyere on top. Bake for 25 minutes.

In a large skillet, sauté onion in 1 tablespoon oil until starting to brown, about 8 minutes. Season with salt, pepper and red pepper flakes, mix and turn off heat.

Invert eggplant and cheese sheet onto a cutting board with the cheese side touching the board. Remove the parchment paper. Spread caramelized onions on top of eggplant. Next, place prosciutto strips, a layer of mozzarella and top with sliced avocado. Season with salt and pepper and drizzle with balsamic vinegar and olive oil.

Roll up and slice in half to serve.

(*NOTE: I use gruyere for the base because I love the sharp flavor. But it is a bit greasier than other cheeses due to its high fat content. You can sub-out mozzarella or parmesan if you like.)

This is a classic dish that makes for a nice mid-week treat. I don’t fry much, but every now and then I get the urge for a good crunch. This dish certainly satisfies. You can serve it alongside a salad so you don’t feel quite as guilty.

INGREDIENTS (serves 2)

2 boneless and skinless chicken thighs

Salt and pepper

1 cup flour

2 eggs beaten

1 cup panko

¼ cup parmesan, grated finely

2 tablespoons of your favorite spice mix

1 cup canola oil

Maple syrup for garnish (optional)

PREPARATION

Place a sheet of clear wrap on your cutting board. Place a chicken thigh on top and then another sheet of clear wrap on top of the thigh. Using a meat mallet, pound the chicken thigh until thin. Repeat for the second thigh.

Remove the clear wrap and season each side of the thighs with salt and pepper.

Place the flour, eggs and panko in separate shallow bowls. Add the spice mix evenly to each bowl and mix. Add the parmesan to the panko and mix.

Dredge the thighs first into the flour, then the egg and then the panko.

Heat a large skillet on medium high heat. Add the oil and allow to come up to temperature, about 325-350 degrees. You’ll know it’s hot enough when it starts to shimmer. You can test it by putting a few panko flakes in to see if they sizzle and start to fry.

Gingerly place the chicken thighs into the oil for about 3-4 minutes. Check the bottom, and if it’s a golden brown, carefully flip over and continue to fry for an additional 3-4 minutes.

Remove thighs from oil and drain on paper towels. Season with more salt and pepper. I like to drizzle a little maple syrup on top, but that’s optional.

Here’s a treat for a chilly night. If you like hearty soups, this one is hard to beat. I like to make it with turkey sausage, but feel free to use chicken, pork or beef if that’s your preference. Also, if you’re a fan of homemade bone broths, use it because it really ups the depth of flavor. Of course boxed broths will still do the trick—just make sure to check your seasoning before serving.

INGREDIENTS (Serves 6-8)

FOR SAUSAGE MIXTURE

½ pound ground turkey

½ pound ground turkey sausage (hot Italian)

1 teaspoon garlic powder

¼ teaspoon cayenne

¾ cup parmesan, finely grated

½ cup bread crumbs

1 egg, beaten

3 tablespoons olive oil

FOR SOUP

2 tablespoons butter

1 onion, diced

3 cloves garlic, minced

1 large carrot, diced

salt and pepper

2 tablespoons flour

¼ teaspoon red pepper flakes

8 cups chicken or turkey bone broth https://thekatztales.com/turkey-bone-broth/

½ pound small elbow pasta

1 cup parmesan cheese, small grate

1 cup of cream

3 handfuls of fresh baby spinach

1 loaf crusty bread (Optional)

PREPARATION

FOR SAUSAGE MIXTURE

In a large bowl, mix the ground turkey, ground sausage, garlic powder, cayenne, ½ cup of the parmesan, bread crumbs, beaten egg and season with salt and pepper.

In a large dutch oven, heat the olive oil. Add the meat mixture, turning it until the meat is crumbly and browned. Using a slotted spoon, remove from pot and set aside.

FOR SOUP

In the same dutch oven, melt 2 tablespoons of butter.

Add the onions and carrots. Sauté for six minutes. Add the garlic, sauté for one minute. Add the flour and stir for one minute. Slowly add one cup of chicken broth, salt and pepper to taste, and the red pepper flakes. Bring to a boil, stirring to allow the flour to cook through. Add the remainder of the stock, bring to a boil and then simmer for 15 minutes.

Add the pasta and cook according to instructions. Add the spinach and parmesan. Stir until the parmesan has melted and incorporated into the soup. Add the cream and bring back to a simmer. Taste and reason with salt and pepper if necessary.

Serve with slices of crusty bread.