Cooking Japanese in Jamaica - okonomiyaki

A few weeks ago, I had the privilege of going to a charity concert by The Royal Philharmonic Orchestra at Holy Trinity Cathedral in Kingston. As anticipated, the venue was full to capacity with some members of the audience unable to find a seat. I must say it was one of the most memorable experiences I've had in Jamaica - to see people from many different countries enjoying music by an orchestra from the United Kingdom. It felt like a perfect treat for a cool night. But never have I imagined that The Royal Philharmonic Orchestra would perform in Jamaica.

In fact, it was their first ever concert in the Caribbean. In his speech, the conductor expressed the Orchestra's sincere appreciation of Jamaican culture and the talent of The National Youth Orchestra of Jamaica for whom the charity concert was intended. English folk songs performed by The Youth Orchestra's choir in collaboration with The Royal Philharmonic was particularly emotional. The concert then ended with a Bob Marley medley with the audience singing along. How wonderful.

When different cultures meet, a perfect fusion is created, it always gives a pleasant surprise. And what appears to be intimidating to many, ( like classical music) can become so friendly.

Japanese cooking can also be intimidating, but it doesn't have to be. If classical music can meet reggae music and reach so many people's heart, I don't see why Japanese food can't meet Jamaican food to entertain us.

I have a perfect recipe for that Japanese Jamaican fusion today - Okonomiyaki. It's said to have its origin in as early as the 17th century. But it became more popular during and after World War II in more densely populated areas like Osaka, as people had to be creative with available ingredients without using their staple, rice. 'Okonomi' means 'what you like'. And 'Yaki' means 'grill'. As the name suggests, any ingredients of your choice can be mixed into a batter then grilled on a hot pan. Those ingredients can be cabbage, squid, ginger, spring onions, pork ... etc.

Try our original version first and then be more adventurous next time. Add grated cheese or more Jamaican ingredients like calalloo, ackee, conch, shredded jerk chicken meat, saltfish ... etc and create your own version of Okonomiyaki.

Okonomiyaki can be made into a bite size and used as hors d'oeuvres or cancapés for a house party. Sparkling white wine will go well with this recipe.

Cooking time 30 minutes

Serves 2 persons

Ingredients

200gm cabbage

30gm spring onion

100gm flour

3 eggs

150cc water

1tbs julienned shoga (condiments for sushi) or ginger juice

4tbs of graded yam

2tbs chopped shrimp

2tbs chopped bacon

Salt and black pepper

2tbs Japanese soy sauce (Kikkoman brand) or Okonomiyaki sauce or Tonkatsu sauce

2tbs Mayonnaise

Cooking oil

Cooking Instructions

Chop cabbage and spring onions into half of 1cm. Mix cabbage, spring onion, flour, eggs, water, julienned shoga or ginger juice, grated yam, pinch of salt and pinch of black pepper together.

Cover the surface of frying pan with one tablespoon of vegetable oil and cook one tablespoon of shrimp and bacon or other protein of your choice for one minute.

Then pour half the mix. Cover with lid and cook for four minutes on medium heat. Then flip the side and cook for another four minutes. Control the heat, if necessary, so that Okonomiyaki doesn't get burnt. Repeat this process to make the second Okonomiyaki.

Serve with soy sauce, okonomiyaki sauce or tonkatsu sauce, mayonnaise and condiments of your choice such as chopped spring onion.

Itadakimasu!

Ai Irisawa-Coney managed a Japanese restaurant in Soho, London. She is also a founder of Epiphany Media Solutions and ACI Consultancy www.aci-consultacny.com in Kingston, Jamaica