{"id":6038,"date":"2023-01-14T23:30:16","date_gmt":"2023-01-14T14:30:16","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/?p=6038"},"modified":"2023-01-15T22:01:23","modified_gmt":"2023-01-15T13:01:23","slug":"a-savory-pie-with-japanese-flavors","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2023\/01\/14\/a-savory-pie-with-japanese-flavors\/","title":{"rendered":"A savory pie with Japanese flavors"},"content":{"rendered":"\n

There\u2019s no secret here, I love all sorts of stuffed food: dumplings, ravioli, gyoza, pies and all the others. And I cook some almost every week. Last week I was set to cook an okonomiyaki<\/a>, I had the Chinese cabbage, the pork meat and dinner was all set. But then, A. reminded me that we had scrambled eggs for breakfast and then an okonomiyaki would mean eggs again (since when does he care???) so I just acknowledged and said, well then, let\u2019s remove the eggs from it and that\u2019s gonna be a pie!!! (I am not the only big fan of pies and dumplings, A. is always OK!)<\/p>\n\n\n\n

So here I am now thinking about how to make it happen. And it turned out to be fairly simple and simply delicious. Here is my original recipe.<\/p>\n\n\n\n

Okonomiyaki style pie <\/strong>(2 servings as main)<\/p>\n\n\n\n