Shuai and Corrie Wang moved to Charleston, South Carolina from New York City where Shuai had worked as a chef de cuisine, working 16 to 17 hours a day with no day off for four months. They wanted a change of pace and quickly found a home in Charleston. After their arrival, they decided to start a food truck—Short Grain— and for nearly two years they have been bringing Japanese cuisine to lowcountry palates like rice bowls filled with locally grown vegetables and locally caught fish, and okonomiyaki, a Japanese scallion cabbage pancake.
“By now everyone knows about okonomiyaki, all your favorite restaurants now carry it in one form or another. It’s a warm, gooey, and comforting Japanese savory cabbage pancake that is traditionally served in sake pubs. The garnishes and styles vary depending on what region of Japan you live in, and this is Short Grain’s take on a classic,” says Shuai.
According to Chef Wang okonomiyaki is traditionally made with a shredded Japanese yam but their version uses rice and all-purpose flour to bind the pancake together. The pancake’s toppings are a key component of the dish and bonito flakes, fried noodles, mayonnaise—preferably Kewpie brand because it is richer than American mayonnaise—scallions, okonomiyaki sauce and furikake seasoning are a part of Short Grain’s arsenol of toppings and can be sourced at your local Asian market.
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