Okonomiyaki sauce

For ➍
4 tbs ketchup
1½ Worcestershire sauce
¼ ts mustard
1 tbs rice cooking wine or sake
1 ts soy sauce
1 tbs honey (use 2 if you like a sweeter sauce)
⅛ ts ground ginger

Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 m, until smooth and thick.
Serve with okonomiyaki.

Cod with soy balsamic glaze

For ➋
400 g white meat fish (cod, halibut, striped bass)
2 ts vegetable oil
2 ts sesame oil
17 grams ginger (1.25 cm piece)
8 g garlic (1 large clove)
45 g scallion white part only (3 scallions)
1 tbs Shaoxing wine (or any dry rice wine)
1 tbs soy sauce
1 tbs balsamico
coriander (for garnish)

Lightly salt and pepper the fish.
Heat 2 ts of vegetable oil in a frying pan over medium-high heat and fry the fish, flipping halfway through.*
When the fish is cooked through, plate it and then wipe out the pan.
Turn the heat up to high and add the sesame oil to the pan along with the ginger, garlic and scallions. Saute until very fragrant and the aromatics start to brown.
Add the Shaoxing, soy sauce and balsamico and boil until the sauce starts to thicken.
Pour the sauce over the fish and garnish with cilantro.

*Alternatively, steam the fish.

Brussels sprouts & shrimps @ wok

For ➋ (➍ as a starter)
220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks

Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.

*Read tip on using ginger/ garlic in wok.