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The Japanese izakaya—a laidback spot that’s like a pub with food—also gets its own chapter, inspired by Lagares’s travels around Japan to explore regional cuisine, like dashi-forward dishes in Kyoto and okonomiyaki in Hiroshima. But the book is a spectrum that allows any home cook to dip in and out: There are marinated tomatoes perfect for summer salads, on toast or with somen, as served in the book. There’s foil-grilled salmon that makes for an easy 15-minute meal without compromising flavor. For something more fun? “I would always go to the karaage—my favorite recipe in the book,” Lagares says. Chicken thighs are marinated in soy sauce, ginger, and garlic, and they’re double fried. “I always make extra for sandwiches the next day.” Hosting? Go for gyoza—a fun group activity.Officials We All We Need New England Patriots Football 2026 Shirt
Below, find Millie’s recipe for her okonomiyaki, a popular traditional Japanese savory pancake that she grew up eating. Okonomiyaki—a Japanese savory pancake topped with a variety of savory morsels and sauces—is hugely popular throughout the country. There are two main regional variations: The Osaka-style one is made with cabbage and nagaimo (mountain yam) in the batter to provide a fluffy pancake, while the Hiroshima-style one is a thin crêpe layered with a fried egg and filled with fried noodles. My favorite style is the former, which is found across the Kanto region, and is what I grew up eating at home. Traditionally, this would be topped with okonomiyaki sauce, mayonnaise, aonori seaweed, and katsuobushi (dried smoked bonito flakes) with benishoga (pickled ginger) on the side. I love lashings of sauce and go generous with the katsuobushi, which provides a really nice smoky flavor. The aonori adds an element of umami to the dish that you can only get from seaweed. You could, of course, go with just the sauce and mayonnaise if the other ingredients are hard to find. The grated nagaimo is what gives this dish its light, fluffy texture, so it’s worth tracking down. It’s available from Asian supermarkets and is sometimes sold as Chinese mountain yam or cinnamon vine. Negi are a type of Japanese spring onion. If you can’t find them, use spring onions (scallions) instead. Tenkasu are bits of fried tempura batter that add crunch.
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