Whole Foods is now carrying containers of shucked East Coast oysters (better than those big, tasteless oysters from the Pacific). Provided the impetus for a nice light dinner of Japanese oyster pancakes (Okonomiyaki) . EM, HG/BSK’s lovely Japanese daughter-in-law, is a talented chef and caterer. Efforts to emulate her cuisine often fall short, but the flavors are so great that it is still worthwhile to try. BSK followed EM’s recipe and made a batter of egg, Wondra flour and milk. Mixed it with slivers of cabbage, scallions, carrots and plenty of chopped oysters. Turned out splendidly. Crisp, lacy, greaseless pancakes with plenty of sea flavor and crunch. BSK likes these pancakes with a squirt of Japanese Bull Dog Sauce, a semi- sweet condiment. HG sticks to a light dusting of truffle salt and a squeeze of lemon. Thank you, Maiko.
Leave a Reply