Konbini: Cult Recipes, Stories and Adventures from Japan’s Iconic Convenience Stores, written by Brendan Liew and Caryn Ng, features over 110 recipes inspired by beloved sweet and savory treats from Japanese convenience stores. A few highlights include Potato & Beef Croquettes, Hokkaido White Stew, Karē Pan (Curry Buns), Omu-Yakisoba, and Black Sugar Steamed Cakes. I will also be sharing their recipe for Okonomiyaki Toast following the review.
Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
Brendan Liew and Caryn Ng
Brendan Liew and Caryn Ng have been traveling to Japan for over 10 years and are both the co-authors of A Day in Tokyo.
They established the pop-up Japanese restaurant, chotto, in Melbourne, Australia in 2016. “This cafe transported diners to Japan on a cultural and culinary journey spanning old and new, inspired by everything from countryside dinners on the Nakasendo trail, to the food of Japan’s far north and deep south, and the animated feasts of Studio Ghibli.”
Brendan Liew has worked in Australia and internationally at restaurants including Kadeau in Copenhagen, Benu in San Francisco, and Nihonryori RyuGin in Tokyo and Hong Kong. Brendan is also the author of Tokyo Up Late.
Konbini
Brendan and Caryn begin Konbini with a short introduction along with a few cook’s/ingredient notes before jumping into the recipes. I especially love the passages scattered among the dishes covering everything from the beginning of Konbini to current operations and even a few phrases to use/understand while visiting.
The chapters are divided according to the following: Onigiri, The Hot Snacks Counter, Osouzai, Bento: More than Rice, Bakery, and Desserts.
The photography is provided by Daniel Herrmann-Zoll with location photography by Gorta Yuuki. Most of the recipes are paired with a beautifully-styled, full page photo of the finished dish. There are also a few step by step photos to demonstrate specific techniques such as forming Onigiri/Omusubi and wrapping Chūkaman (Chinese-Style Steamed Buns).
Measurements are listed in Metric and US Customary. Titles are written in Japanese and/or English. Each recipe has a headnote with background information, yield, ingredient notes, and serving ideas.
Okonomiyaki Toast
To pair with this review, I made Okonomiyaki Toast (お好み焼きトースト) from the Bakery chapter for an absolutely fantastic lunch.
Thick slices of Shokupan (fluffy Japanese sandwich bread) are topped with ham, shredded cabbage, eggs, and grated cheese, then heated under the broiler until the eggs are cooked to the desired consistency.
To finish, the toast is drizzled with mayonnaise, okonomiyaki sauce, and a sprinkling of katsuobushi (bonito flakes), aonori, and benishoga (pickled ginger) for even more flavor before serving immediately.
Toast lovers will also find recipes for Japanese French Toast (+ a Ham & Cheese French Toast variation) and Pizza Toast in the book.
Notable Ingredients
Shokupan (Japanese Milk/Sandwich Bread) is used as the base for the Okonomiyaki Toast. I usually pick up a loaf from a local bakery for convenience, but also have a recipe for Shokupan. There is one in the book, as well. Thicker slices are best to hold up to the weight of the toppings.
I used Japanese-style mayonnaise to drizzle over the top of the toast. For those in Northern Virginia, I was able to find it at Lotte Market in Chantilly. For those in Los Angeles, I would get it at Mitsuwa or Tokyo Central.
Okonomiyaki Sauce (お好み焼きソース) is a slightly thick and sweet brown sauce made with a combination of oyster sauce, sugar (or other sweetener), ketchup, and Worcestershire sauce. For those in Northern Virginia, I have been able to find it at Wegmans and Lotte Market in Chantilly.
Katsuobushi (鰹節) are dried bonito flakes often used to prepare Dashi or as a topping for a variety of dishes. I have been able to find it in markets with Japanese and East Asian ingredients. It can also be found on Amazon: 2 Pack Japanese Bonito Flakes.
Pickled ginger (beni shōga, 紅生姜) is made by pickling thin strips of ginger in a plum vinegar (赤梅酢). Many companies use artificial coloring to get that distinctive red color.
Aonori (青のり) is flaked seaweed. It can also be found in markets with Japanese ingredients or on Amazon: Aonori (Seaweed Flakes).
More Dishes
I also made Torimeshi Onigiri, Pizzaman, Meatballs, and Croissant Taiyaki.
When we were in Japan last year, I started most mornings with a couple of Onigiri at the 7-Eleven downstairs from our hotel. It was a perfect start to the day and I was so excited to see so many options and variations in the beginning of Konbini! The family decided on the Torimeshi filling for the rice balls- chicken simmered in a sweet, thickened soy-based sauce.
The Pizzaman were another favorite with the family. These soft and fluffy buns are tinted orange with ketchup, then filled with a bacon pizza sauce and grated mozzarella before steaming until puffed.
A smaller, more compact version of Hamburg steak, these Meatballs are a wonderful addition to bento or alongside rice/pasta and a salad. The easy ground meat mixture is formed into individual balls, pan-fried, then simmered in a sweet ketchup soy sauce.
We love making Taiyaki at home, but this was my first time finally trying Croissant Taiyaki! It is such an easy and delicious use of the Taiyaki pan. Sugar-dusted pieces of puff pastry are layered in the pan with desired filling (kids went with their go-to chocolate hazelnut) and cooked on each side until golden and flaky.
Konbini is a fantastic pick for those interested in making sweet/savory snacks and meals inspired by favorite Japanese convenience store treats. Many of the dishes come together in one hour or even as little as 30 minutes. Others require some rising time (like the pastries), brining for meat, or simmering for stews.
The glossary in the back of the book has a few descriptions of notable ingredients and their uses. Having a market nearby with Japanese ingredients will be helpful in locating items such as kinako (roasted soybean flour), red bean paste, black sesame seeds, usukuchi soy sauce, glutinous rice flour, kizami nori, shiso, aburaage, sashimi-grade seafood, umeboshi, and more.
Okonomiyaki Toast Recipe
Excerpt from Konbini
Okonomiyaki Toast
Ingredients
- 2 thick slices Shokupan
- 2 cabbage leaves finely shredded
- 2 slices ham sliced into 1 centimeter (1/2 inch) strips
- 2 eggs
- 35 grams (1/4 cup) grated melting cheese such as mozzarella
- 2 tablespoons mayonnaise
- 2 tablespoons okonomiyaki sauce
- 2 pinches katsuobushi bonito flakes
- 2 pinches aonori
- 2 teaspoons benishoga pickled ginger
Instructions
- Preheat an overhead grill (broiler) and toast the bread slices on one side.
- On the untoasted side, use a sharp knife to cut a three-by-three grid halfway through the bread. (Score the bread into thirds, running horizontally across the bread, and from top to bottom.) This technique provides maximum crustiness and pull-apart-ness.
- In a microwave-safe bowl, microwave the cabbage for 1 minute, or until softened. Allow to cool slightly.
- Spread the ham over the untoasted side of each bread slice.
- Divide the cabbage between the two and make a well in the centre.
- Crack an egg into each well and cover with the cheese.
- Toast under the grill for 5-7 minutes, until the egg is cooked to your liking.
- Remove from the grill and drizzle with the mayonnaise and okonomiyaki sauce.
- Serve sprinkled with the bonito flakes, aonori and pickled ginger.
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