Mini Okonomiyaki (Okominiyaki)

Mini okonomiyaki with bacon and shrimp

I think we’ve mentioned this a few times before, but Megan and I like to plan our meals ahead of time to reduce meal planning decision fatigue (it’s a real thing!). To keep thinks interesting, we try to plan for a variety of different types of cuisine throughout the week: Taco Tuesday, Japanese Wednesday, Indian Thursday, … And while we’re definitely not opposed to eating the same thing every week, we also like to change things up once in a while for a little variety week to week. Our baby boy just turned one and has been reaching for our food more frequently, so a good way to reduce some of our meal prep is to get him to eat what we eat. At this point it’s not too difficult, it just means laying off on the salt and sugar, and making sure the consistency is manageable for him. Okonomiyaki has been a really great option for this! We have also discovered that with something like a pancake, it’s much easier for us to hide his vegetables.

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Japanese (Canadian) Chow Mein

This is a dish that I grew up with – at Grandma’s house and occasionally at home. It always felt like a real treat: (a) because it’s so yummy, (b) because we didn’t have it often, and (c) because you knew you might get some leftovers the next day in a chow mein sandwich!

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Dashi is a simple stock, a foundation of Japanese cooking, which typically consists of three ingredients: Kombu (kelp), katsuobushi (dried bonito flakes) and water. The combination of these ingredients creates a stock that amplifies the umami flavour in any dish. It is widely used not only for soups, but a wide range of dishes such as simmered vegetables and even dipping sauces. For this reason, it’s great to make a good-sized batch to have on hand in the fridge to use throughout the week.

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Cold Noodles

Old recipe from Megan’s grandma

Old recipes aren’t always the best, but there is an emotional quality to them that can’t be found anywhere else. They bring us closer to the past and allow us to relive special memories. Granted, just because you have grandma’s recipe, doesn’t mean you’ll be able to make it “just like grandma used to make”. In fact, a popular conspiracy theory on our end is that recipes from grandmas often “accidentally” omit some minor detail so that you can never get it quite right! Regardless, we enjoy re-discovering old recipes, especially ones dear to our hearts.

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Fun fact #1: burdock root, also known as gobo, is from a plant that is identified as weed and is found throughout North America. The farm is no exception, and we’ve often discussed digging up a few roots for our own use. The best time to harvest the root is during the fall of the plant’s first year – so one fall afternoon Royce set out to dig up a root for dinner…

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