SEPTEMBER 2014 | BOROMAG.COM | 19 Okonomiyaki from HinoMaru Japanese culinary traditions have rapidly grown in popularity, and in New York City, we are spoiled with a magnificent variety of some of the most delicious renditions this side of the globe. Sushi, sashimi, gyoza, ramen, soba, udon, and even curries and yakitori are pretty much a part of the American vernacular. But one specific regional treat that is a little more difficult to find is okonomiyaki, so we decided to hunt it down. Yaki simply means “grilled” or “broiled” (think of the words teriyaki, takoyaki, yakisoba, etc.) Okonomi simply means “what you like”, so the very basic definition of the dish is whatever you like, grilled. Specifically, okonomiyaki is like a savory grilled pancake. We mention its regionality as this popular dish can mainly be attributed to the Kansai and Hiroshima areas of Japan—though several renditions are available across the Japanese islands. The Kansai—or Osaka style—is made from a batter of flour, grated yams, dashi (like a fish stock), eggs, and shredded cabbage. Variations will add pork belly, seafood, vegetables, and even cheese before zigzagging the dish with okonomiyaki sauce (like a thick, sweet Worcestershire sauce), bonito flakes (shaved dried tuna), seaweed flakes, Kewpie (Japanese mayo), and pickled ginger. The Hiroshima version of okonomiyaki is layered, rather than mixed, and utilizes various noodles as a key ingredient. The amount of cabbage is basically quadrupled. The dish starts tall, but is gradually flattened as it cooks. There are several fantastic recipes available online, many even simplified or modified to various degrees. In Astoria, almost all of the necessary rare and exotic ingredients can be purchased at Family Market, an authentic Japanese convenience store located at 29-15 Broadway, one block west of the Broadway stop on the N/Q line. They also sell daily made bento boxes, frozen dumplings, mochi, a whole array of ramen and noodle soups, and a wall of Japanese candies alongside shelves of rare and exotic condiments and Japanese ingredients. it For those who simply wish to jump straight to the finished product, we have found three local joints serving up some pretty killer versions. HinoMaru has served both yama imoyaki and okonomiyaki. The yama imoyaki is a flourless version of the dish made with mountain potatoes and sweet corn. Recently, however, they seem to have switched to the more common version, though both are great. HinoMaru Ramen 33-18 Ditmars Blvd, Astoria www.hinomaruramen.com Tamashii Ramen serves a pretty classic Kansai version, loaded with shrimp and calamari and topped with bonito flakes that appear to dance in the steam that rises from the pancake. Tamashii Ramen 2905 Broadway, Astoria www.tamashiiny.com Oconomi has developed their own evolved style of okonomiyaki that is available each weekend at the LIC Flea Market. These cabbage rich versions also utilize fresh veggies from local farms, and a whole variety of toppings and sauces. Grilled to order, favorite toppings include fresh tomatoes, truffled cheese, and sauces like cilantro yogurt, honey wasabi, and creamy chipotle. LIC Flea 5-25 46th Ave, LIC www.myoconomi.com Ramen Yama Imoyaki at HinoMaru Oconomi
BM092014
To see the actual publication please follow the link above