Okay, now that I’ve got that out in the open, here’s the backstory: I picked this recipe from Food52.com because I needed something to use up some extra anchovy fillets I had leftover from something else (and I can never just throw stuff like that away). I wasn’t quite sure what to expect, but by the time the sauce was simmering on the stove I could tell from the aroma that I had a winner. The anchovies and sun-dried tomatoes combine to make a complex sauce that doesn’t taste particularly fishy or tomato-y, but still tastes incredible– it’s all that natural monosodium glutamate, which makes for some amazing umami flavor. A generous pinch of chili flakes and a squeeze of lemon brighten things up for a nicely balanced sauce. In case you can’t tell, I highly recommend it.
When I was growing up, my dad would make a delicious dish that he called “Filipino Chicken,” which was basically a bunch of dark meat chicken pieces cooked up with potatoes in a savory/sour sauce with bay leaves and whole peppercorns. I never did get the recipe from him (I don’t think he ever writes his recipes down, they’re all in his head), but as an adult I came across recipes for “Filipino Chicken Adobo,” which seemed to have a fairly similar flavor profile, and I really enjoyed them.
This particular recipe is an adaptation of one I found somewhere but can no longer locate the source for (my apologies, unknown recipe creator!), and it’s a wonderful, warming dish to serve when the weather turns chilly. Juicy chicken thighs are bathed in a rich, creamy coconut-milk sauce that’s seasoned with soy, garlic, and bay leaves, sharpened with a healthy dose of vinegar, and spiced with plenty of black pepper. It’s a one-pan recipe so it’s easy to make, and while you’ll have a ton of leftover sauce you won’t regret it! Served over steamed rice with some snowpeas or broccoli on the side, it’s a perfect weeknight dinner.
Ten years ago my husband and I took a trip to Japan, and it was there that we discovered okonomiyaki. Okonomiyaki is a Japanese pancake made of shredded cabbage and meat in a flour-egg batter, and often contains additional ingredients for extra flavors and textures. The restaurant we went to was in a tiny little town and was listed as a “hidden gem” in our travel guide, and it definitely spoiled us for all other iterations of okonomiyaki on our trip (because of course, having had it once we were dying to have it again!). The ingredients came in separate bowls that you combined to your own taste, and there were personal grills right at the table to cook the pancakes, which were served with pickled ginger, bonito flakes, and okonomiyaki sauce for garnish.
Oddly, despite searching for similar restaurants here in the States, we never thought of trying to recreate the recipe at home. However, I was in a local Asian market recently when I spied a bottle of okonomiyaki sauce (a tangy, savory sauce that’s kind of like a mixture of ketchup and Worcestershire sauce), and was inspired to try my own version of these!