Recipe Catalog
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The recipe was shared with us by the brand chef of the restaurant Sapiens, Ilya Blagoveshchensky.
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Okonomiyaki is a traditional Japanese cabbage pancake that is a true gastronomic find. Its name translates to 'grill what you like,' reflecting the freedom in ingredient choice. The birthplace of okonomiyaki is the Osaka region, where it became a popular street food. The batter filled with fresh vegetables and aromatic bacon becomes crispy on the outside and tender on the inside after frying. The rich flavor is complemented by spicy Worcestershire sauce and creamy mayonnaise, creating a perfect blend of sweetness, saltiness, and umami. Okonomiyaki is often served cut into segments to enjoy each bite. It’s not just food; it’s a little celebration of taste that combines the comfort of home cooking with the dynamism of Japanese culinary culture.
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Cabbage fritters are a cozy dish of Russian cuisine that combines the tenderness of vegetables with a delicious crispy crust. Historically, cabbage holds a special place in Russian gastronomy, and stewed dishes made from it served as the basis for everyday nutrition. The fritters are prepared by stewing cabbage in milk, which makes the taste soft and creamy, and then they are fried to a golden crust. A small amount of breadcrumbs and eggs give them structure, making them airy inside. These fritters can be served with sour cream to highlight their tenderness or used as a side dish for meat dishes. Perfect for breakfast or a light dinner, they have a rich flavor with a slight sweetness from the cabbage and a pleasant creamy texture.
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This salad with Beijing cabbage, cucumbers, and egg pancakes is an amazing combination of freshness and tenderness. Its roots go back to Chinese cuisine, where light and nutritious dishes are valued. Crispy Beijing cabbage and juicy cucumber fill the salad with freshness, while thin egg pancakes add softness and airiness. Chicken fillet makes the dish more filling, and spices add brightness to the flavor. Mayonnaise is used in small amounts to highlight the harmony of ingredients without overpowering the natural taste nuances. This salad is perfect for both everyday meals and festive tables. It not only pleases the eye with its brightness but also surprises with a balanced flavor — light, fresh, tender, with a hint of spiciness.
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Cabbage pancakes with greens are a simple yet incredibly delicious dish of Russian cuisine. Originating as a way to use available ingredients, they have become a favorite option for home breakfasts and light dinners. Tender, with a slight sweetness from the cabbage, the spiciness of the greens, and a golden crust, these pancakes pair perfectly with sour cream or garlic sauce. With a high vegetable content, they are light and healthy, while the greens add a fresh aroma. This versatile treat works well as a standalone dish or as a side to meat or fish. Pancakes can be quickly prepared using a minimal set of ingredients, making them an excellent option for weekday menus.
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Cabbage pancakes with kefir are a simple yet incredibly tasty dish of Russian cuisine. Light and airy due to the combination of kefir and soda, they acquire a special softness and tenderness. Cabbage adds juiciness, a slight sweetness, and a pleasant crunch, while herbs provide a fresh aroma. These pancakes are perfect for breakfast or a light dinner and can be served with sour cream or sauces based on it to enhance their flavor. Historically, such dishes emerged as simple peasant recipes that allowed the use of available ingredients to create a nutritious meal. Today, cabbage pancakes remain popular due to their versatility, ease of preparation, and rich flavor that delights both adults and children.
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Lavash pancakes with chicken and Chinese cabbage are an original dish that combines the tenderness of chicken fillet, the freshness of Chinese cabbage, and the rich flavor of cheese. Lavash adds lightness and thinness to the dish, making it an ideal snack or main course for a cozy family lunch. Historically, Russian cuisine rarely used lavash, but modern culinary traditions allow for a harmonious blend of different taste cultures. Hearty and appetizing, these pancakes are easy to prepare, and their golden crust is crispy on the outside and soft on the inside, creating a unique gastronomic experience. They are served hot and pair excellently with various sauces—from sour cream to garlic dip. This is a great solution for those who want to try a new take on familiar ingredients and enjoy the richness of flavor in a simple yet exquisite presentation.
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Cabbage pancakes are a simple yet incredibly tasty dish of Russian cuisine. Their history traces back to traditional village cooking, where every housewife aimed to prepare hearty and affordable meals from simple ingredients. Tender, airy pancakes with a slight sweetness from the cabbage and savory onion pair perfectly with sour cream, creating a harmonious flavor. They make a great option for breakfast or a light dinner and are suitable even for children due to their delicate texture and mild taste. The crispy crust, golden hue, and pleasant aroma make them a favorite treat in home cooking. Cabbage pancakes are not only delicious but also healthy since cabbage is rich in vitamins and fiber that aid digestion.
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Pizza with eel and potatoes is an unusual blend of Italian traditions and Japanese gastronomy. This recipe combines tender dough, the rich flavor of eel, and the softness of potatoes, creating a rich texture and harmony of flavors. Marinated eel infused with garlic and spices adds sophistication to the dish, while potatoes provide heartiness. Historically, eel has been a valuable ingredient in Japanese cuisine, but its use in Italian pizza makes this recipe exotic and memorable. Perfect for a cozy dinner or a bold gastronomic experiment.
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Creamy eel soup is a refined dish of Japanese cuisine that combines the tenderness of cream with the rich flavor of seafood. Eel, symbolizing strength and longevity in Japanese culture, adds a delicate texture and rich aroma to the soup. Wakame seaweed adds a light freshness of the sea, while sesame seeds provide a subtle nutty note. This soup is quick to prepare: first, an aromatic base is created from soy sauce and hondashi broth, then eel is added, and cream makes the taste soft and enveloping. This dish is perfect for both a quiet dinner and a festive table, revealing the nuances of Japanese gastronomic traditions.
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This salad is a true gastronomic masterpiece inspired by Mediterranean cuisine. Its exquisite taste arises from the harmony of smoked eel, the tenderness of sun-dried tomatoes, and the freshness of aromatic herbs. The dressing made from citrus juices, honey, and Dijon mustard adds a spicy sweetness and a hint of sharpness, highlighting the richness of the ingredients. The dish surprises with contrasting textures: juicy vegetables, soft eel, and firm tomato flesh create an unparalleled delight. This salad can be served as a light main course or an elegant appetizer for a Mediterranean-style dinner. Its vibrant colors and refined aroma will make any table festive, while its rich flavor leaves an unforgettable impression.
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The eel soup of House Greyjoy embodies the harsh spirit of the Iron Islands. Its history goes back centuries when fishermen returned from the stormy sea to prepare a hearty soup from what the ocean provided. This soup combines smoked eel infused with the aroma of fire, tender dumplings, and sweet notes of dried fruits that add complexity to its flavor. The broth, made from pig's trotter, is rich and deep, while spices add warmth and zest. It's not just food; it's a tradition that warms after long days in cold waters. The soup is enjoyed hot, garnished with herbs, savoring its rich, smoky taste that transports one to the Greyjoy tavern by the stormy sea.
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This is how they make an omelette at the Modus restaurant.
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The sweet taste of eel and Jerusalem artichoke is balanced by a delicate cream of cream cheese, sour cream and yuzu juice. A light citrus note refreshes the entire composition without interrupting the taste of the main ingredients. Recipe from the chef of the gastrobar "Kotelnaya" Dmitry Pogorelov.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
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