I have, on numerous occasions, had people advise me not to shop at the Asian food stores that I might visit once a month. This advice comes after I’ve been to the Asian food stores and have picked up a few things for myself.
Their reasoning is simple. My friends don’t want me spending more money on food than what’s necessary. They’re not wrong, there are some things that are on the pricier side in regards to imported food. However, I manage to keep my shopping trips under $50 by buying food items that I’ll make last longer than a week.
And yet, lately it’s like I’ve been eating Japanese food for about half of my meals.
I’ve been making the same three things in rotation: okonomiyaki, omuraisu (omelette rice), and curry. That’s not to say I’ve eaten the same three things all the time, or that there aren’t variations to keep things interesting. Besides, the ingredients for each can be used for other recipes, and some ingredients are probably in most kitchens already.
Your basic shopping list will look like:
- baking powder
- cooking oil (extra virgin olive oil, vegetable oil, your choice)
- Worcestershire sauce
- green onions/scallions
- cooking onions
- mayonaise (in a squeeze container)
- Japanese curry mix (I’ve seen Walmart and Wegmans carry Golden Curry in their Asian food section, so it is possible to buy it at a regular grocery store)
- instant ramen, any flavor (the brick form, not cup, and you won’t be using the flavor packet anyway)
If you want to get fancy, and by fancy I mean you have an Asian market near where you live, then look for these items:
- okonomiyaki flour (you won’t need the flour, baking powder, and sugar from the above list if you choose to get okonomiyaki flour instead)
- okonomi sauce (you won’t need Worcestershire sauce)
- straight ramen noodles
- udon noodles
- Japanese mayonaise
- yakisoba sauce
- nori sheets (yes, dried seaweed sheets used for sushi and such)
Chances are, you probably have many of these things already, making a run to the store even less expensive.
If you already have rice, eggs, ketchup, cooking onions, and chicken, you can make omelette rice! That’s probably the simplest recipe I could pass along, not to mention that it might be the only one where you already have everything you need. Start by making a lot of rice, maybe about 2 or 3 cups of cooked rice. Honestly you could make 10 cups of cooked rice for all I care, but unless you’re making a lot of omuraisu, you won’t be using it all right now and can save it for some of the other recipes. Once you have some cooked rice, even if you just cooked it or it was left over from another recipe or last night’s Chinese takeout, set it aside. Chop about half of an onion, more if you’d like, less if you don’t like onion. Cut a chicken breast into small pieces, then cook the chicken with the chopped onion in a pan with a tablespoon or two of cooking oil until the chicken is cooked. Add about two cups of rice, and maybe about two or three tablespoons of ketchup, in with the chicken and rice and stir it all together. Add more ketchup until it’s light pink, but not too much because you want it to hold together. If you add too much ketchup and the mix won’t hold together, add the other cup of rice if you reserved any. Put this mix aside and get out a skillet. Grease the skillet with butter, cooking oil, or nonstick cooking spray, your choice. In a small bowl, beat two eggs until scrambled. Fry the eggs in the skillet, though I personally recommend only cooking the eggs halfway and leaving a tiny bit of runny egg. The next part, you can do this as you’re supposed to or you can do my lazy technique. You’re supposed to press the rice mixture into a bowl so it takes on that shape, then flip the bowl onto a plate, and then put the omelette on top of the now-shaped rice. Trying to cut down on dishes, or maybe I’m boxing it up for work, I just press the rice mixture into a bowl and then put the egg on top of the bowl (runny side down, so the egg mixes in with the rice a bit). With some extra ketchup, you can draw on top of the omelette, or just add a little bit as a topping.
That’s the most basic way to make omuraisu. You can also add peppers or other vegetables to your liking, or you can use spicy ketchup instead of regular ketchup. There’s also a bacon omuraisu recipe on the internet, which I’ve tried and approve of (at that point, you’re eating breakfast because you’ve got bacon and eggs). You did buy bacon for the okonomiyaki, right?
One head of regular green cabbage will make about 6 to 8 cabbage pancakes, or okonomiyaki. It’s not difficult to find the recipe, either: if you bought the okonomiyaki flour, the recipe is on the package. If you bought the okonomi sauce, the recipe is on the package. If you bought an okonomiyaki kit, the recipe is on the package and your portions are measured out. But there’s so many recipes out there, depending on how you want to make okonomiyaki, and this is one I haven’t done completely from scratch before. Start by chopping your cabbage into short, narrow strips. To that, add okonomiyaki flour, water, eggs, and scallions, and mix everything together. Grease a skillet or griddle, then put some of the cabbage mix onto the heated skillet, press it down until it’s about an inch thick and top with bacon. After a few minutes, flip the okonomiyaki and let the bacon get cooked. Serve it bacon-side-up after topping with mayo and okonomi sauce.
Hiroshima-yaki is okonomiyaki cooked in layers. Instead of mixing everything together, you make a circle of pancake batter and put the shredded cabbage on top of that, and then other toppings including your bacon, then put some of the batter on top so it holds everything together when you flip everything. Don’t make Hiroshima-yaki if you’re trying to impress someone, at least not until you’ve made it a few times without making a mess of your stove.
Modan-yaki is easy to make and is quite good. Start with the regular Osaka-style okonomiyaki, but before you throw down your bacon, cook some noodles (ramen, udon, soba, whatever you have) and then mix those noodles with either some okonomi sauce or even yakisoba sauce. Put that noodle mixture on top of the cabbage mix in the skillet and spread it out to cover the cabbage, and then put the bacon on top of that. Once everything has cooked and you put it on a plate, fry an egg or two (scrambled, over-easy, I personally don’t care. It’s supposed to be over-easy, I believe) and then put the egg on top of the bacon and noodles. Finish by drizzling the mayo and okonomi sauce over the top of everything.
Since we’ve been neglecting the rest of the rice you made, because you insisted on making 10 cups earlier, we’ll serve it with the curry. Mild Japanese curry is really mild, so if you’re worried about spiciness, I can assure you that you will enjoy it. But first, chop an entire onion. One onion is supposedly not enough based on the directions, but my friends keep telling me it’s too much onion because you can smell it across the house. Anyway, one diced onion is enough unless you want more onion, I’m not going to stop you. Cut a chicken breast into small pieces, or you can use beef or seafood instead. Cook the onion with the meat until browned, at the very least. Next, chop up some potatoes, carrots, and any other vegetables you want to add. Pour in the recommended amount of water, although I suggest adding a bit more than that because my curry always seems to be between a stew and barbecue pulled pork. Cook everything together until your potatoes are tender, and then add in the curry seasoning and remove from heat. Once the curry seasoning has dissolved and everything is mixed together, it’s ready to serve alongside rice or udon.
Do you still have rice? Make onigiri, or rice balls. Basic onigiri is rice that’s shaped into a triangular ball, and a rectangle of nori is wrapped around the bottom. You can also fill the rice balls with chicken or seafood, you can mix seasonings into the rice, and you can make the balls as large or as small as you want.
Do you still have cabbage, noodles, carrots, and some yakisoba or okonomi sauce? Make yakisoba! It’s like Chinese lo mein, but the flavor is a bit different. Also, if you’re starting with okonomi sauce, add more soy sauce or Worcestershire sauce or it might taste too sweet.
And now you’re making Japanese food! And unless you bought ingredients from a specialty store, you made Japanese food for cheap!
Okay, I’ll admit I kept the necessary ingredients to a minimum. To make some of these things so they’re closer in taste to what’s in Japan, there are some harder-to-find ingredients involved, and your costs will also go up. Also, if you substitute ingredients because of allergies or dietary restrictions, it will change the cost of the ingredients as well. But if you stick with what I’ve listed, then you can make simple Japanese food without spending too much money.
Do you already cook Japanese food? Leave a comment with any other simple recipes you wish to share, because I’d like to make a few more things but don’t know where to begin. And if you do shop at Asian grocery stores, leave a comment about what you like to buy most often that you can’t seem to get just anywhere.