The Japanese word Kuidaore means “to ruin oneself by extravagance in food” and we succeeded in our mission.

This month for our Eat the World foodie party, we chose Japanese (-fusion), which is Jessica’s specialty. She and Greg recently gave me a lesson in decadent Osaka cuisine when they invited me over to learn to make Okonomiyaki, and we had it again last night.


Okonomiyaki, as you like it.

Okonomi (as you like it) + Yaki (cooked over direct heat), a savoury, heavy pancake full of cabbage, carrots, onions, shallots, flour, herbs, really just anything you like. Greg sliced strips of pork belly and put them in the skillet to brown. Then he flipped them over and Jessica poured the batter on top, allowing the crisp side to melt into the pancake as it cooked. Once finished, she added Kewpie mayo, Bulldog sauce (or similar variant), seaweed, and dried fish flakes. Wow.


Takoyaki Octopus

Takoyaki is very similar to Okonomiyaki as far as ingredients, flavours, and topping. The difference is that the batter is cooked inside a pan of hollow spheres with a bit of octopus inside to form the ball.


Eggroll-potsticker Hybrid

I made an hors d’oeuvres that was a cross between an eggroll and a potsticker. I fried the meat, cabbage, carrot slices, onions, garlic, and ginger with sesame oil, rice vinegar, fish sauce, soy sauce, Sriracha, red and black pepper. I put won ton wrappers inside cupcake tins, added the eggroll filling, and baked for about ten minutes. Dipping sauce is a combination of the items above with Ponzu sauce.


Fire Noodles of Death with Ginger Pork

Greg found this really hot seasoning in the Asian market and mixed up these noodles. Andrew made this ginger pork with onions, which we put on top of chopped salad and rice. These flavours together are explosive.


Jessica’s Miso Ramen noodles with bacon, fish cake, poached egg, mushroom, corn, green onion. Also doubles as a delicious breakfast.


All the Things. Also pictured is Amber’s shrimp gratin. She found this incredible recipe in her book about Japanese soul food and street food. It’s essentially Japanese macaroni and cheese with shrimp, shallots, and tons of cheese, breaded and broiled.


I made a Matcha Vanilla Chai cake. We prefer cake without a lot of  icing, so for this I made a syrup out of coconut sugar, chai tea, ginger, cinnamon, and garam masala. I boiled one organic chai tea bag in half a cup of water to extract the flavour, removed the bag, then stirred in the sugar and spices. After it cooled some, I drizzled it over the warm cake layers. The berries bring out the Matcha  flavour to balance the heavy spice, and whipped cream is optional.


And because we always feature Something Weeeeiiiirrrrrdd, Amber brought some delicious purple yam ice cream. It was not very sweet or “yammy”, more like a slightly savoury sugar cookie. There was no yam grittiness, it was perfectly smooth, and the “cheese” was more like cheesecake pieces.


So full.


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