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5. Cabbage pancakes inspired by okonomiyaki
JNTO describes different regional approaches to okonomiyaki. For a small home adaptation, combine 2 cups of finely shredded cabbage, two eggs, a quarter cup of flour and 2 tablespoons of water. Spoon into a lightly oiled skillet as small, thin pancakes.
Cook over medium-low heat, turning carefully, until golden on both sides and cooked through. Use a thermometer: the egg mixture should reach 160°F. Don’t taste raw batter. Small pancakes make it easier to cook the middle without burning the outside.
Use a suitable okonomiyaki sauce if you have one, following its serving guidance, or choose a sauce you already enjoy and call it an adaptation. Bonito flakes contain fish and mayonnaise commonly contains egg. Avoid adding raw meat to this simplified version unless you separately establish the correct cooking method and temperature.
6. Tofu with a teriyaki-style glaze
Pat dry a package of firm tofu and cut it into even slabs. Brown gently in a lightly oiled nonstick skillet, turning only after the first side releases. Handle it with a wide spatula so the slices keep their shape.
Add a small amount of a ready-made teriyaki sauce and the water suggested on its label, then simmer gently until the tofu is hot and coated. A little sauce is enough to start; reducing a large amount can make the dish far saltier than intended.
Serve with rice and cooked broccoli or another vegetable. This is a convenient glazed-tofu dinner rather than a universal definition of teriyaki. Check the sauce for wheat and soy, and use a suitable product if you need an alternative. Heat and store tofu according to its own package instructions.
