One of the spring vegetables I look forward to all winter is the cabbage. Cabbage, of course, is a ubiquitous vegetable that’s available year-round, but the ones that come out in spring are special. Loosely wound and lightweight, the leaves are tender, slightly sweet and full of moisture; they’re great in salads and coleslaws, as well as simply salted and combined with a little citrus peel for an instant pickle, not to mention quick stir-fries.
Sunny yellow eggs make me think of springtime, too. Tonpeiyaki is a much easier cousin of the okonomiyaki (griddle-cooked savory pancake). Instead of making a batter with flour and grated mountain yam as for okonomiyaki, a simple egg omelette is used to wrap a quickly stir-fried pork (the ton in tonpeiyaki means pork) and cabbage filling. Using egg has the added benefit of making the dish gluten-free and low-carb.
Unable to view this article?
This could be due to a conflict with your ad-blocking or security software.
Please add japantimes.co.jp and piano.io to your list of allowed sites.
If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.
We humbly apologize for the inconvenience.