Modern yaki

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Third dish of the hot plate fiesta at Emi’s. You’ve seen :
okonomiyaki and her yakisoba. Now we are mixing both.
That’s not something she usually does, but modan-yaki (modern yaki) is a regular offer in Osaka’s okonomiyaki places.

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If you have a huge hot plate, you can make it all on it. Otherwise, you can stir-fry the noodles in a frying pan with pork breast and Worcester sauce.

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Then on the plate, grill the noodles and more thin slices of pork belly.

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The batter-cabbage mix is the same as for okonomiyaki (more here).

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Place pork on the noodles.

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Cover with batter. Add tenkasu (tempura crumbs), pickled ginger and the rest of pork. Flip.

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On the other side, add an egg.

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Flip again.

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Garnish with sauce, mayonnaise, fish flakes and aonori seaweeds.

Grilled fish, simply

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An old fashion Japanese dinner.

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Steamed daikon radish greens, with a little chrysanthemum.

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That’s konnyaku flavored with aonori seaweed. It’s from the farmer market, it looks less processed than the one from the supermarket.

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The sauce is very easy : sake kasu (sake lees) and umeboshi flesh, plus a little broth. The umeboshi is very salty, the sake kasu not at all, the mix is well balanced.

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Grilled salted hokke fish.

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Genmai brown rice.

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Miso soup with lots of tofu.

A green year of savor’hits

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A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

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Romanesco and cauliflower green quiche

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My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

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Sesame sweet and sour tofu


Mehari sushi, the leafy snack

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Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

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Green gnocchi in yellow curry soup

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Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

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The grapes of waves. Okinawa’s green caviar.
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Hot plate yakisoba with pickled ginger

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Yakisoba, Japanese fried noodles. They are often made on the hot plate like their cousin okonomiyaki and actually that was the same day as this. Emi is the chef.
What gives flavor to the dish is often beni shooga, red pickled ginger. Look at this :

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Emi’s homemade. You can see the ginger roots in vinegar with leaves of red shiso that bring the color.

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The cut ginger.

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Ingredients are common with okomiyaki : cabbage (cut in squares), pork breast… and it’s the same okonomiyaki/Worcester sauce. Add to this negi leeks.

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And the noodles. They are home-made egg noodles.

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Simple and delicious.

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Sukiyaki, Japanese big dinner

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As Christmas is approaching, I wish you a nice holiday season. So let’s have a sukiyaki party !
It’s a party meal designed to showcase delicious premium Japanese beef and season produce. A hot pot to cook and share on the table.

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The ingredients are cut, cleaned, prepared and presented on big trays on the table.
First tray : fungi, konnyaku noodles and grilled tofu.
There were 4 types of mushrooms : shimeji, enoki, dry and soaked maitake and fresh kikurage.

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Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).

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Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.

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Each eater is given a bowl with a good fresh egg. Whisk your egg with the chopsticks and get ready to dip you ingredients in this sauce.

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First step : greasing the pot with fat and roasting the first slices. They can be enjoyed this way as the beef is delicious, just on its own.

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That’s the technique : melt some fat, add some meat, pour a little sugar, then a little shoyu (sauce sauce), a little sake. Mix and cook.

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All the other ingredients are added in small batches…

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For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.

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Aka endo mame tortilla, and veggie plate

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A nice plant-based brunch to enjoy season local produce.

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Do you remember these aka endo mame red peas ? I soaked them and made this batter :

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Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

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Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

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That’s it. On top, drizzles of balsamico sauce.

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The red carrots of Kyoto.

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Just grated them. They have a sweeter and fruitier taste than average carrots.

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Leafy daikon radish.

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Just steamed.

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Big daikon. I cut, salted, let 30 minutes and rinsed.

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Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

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Crunchy, yummy, filling…

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Emi’s okonomiyaki

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Each family of Osaka has its secret recipe of okonomiyaki. This post is pure spying. I am going to reveal you how my friend Emi makes hers. It’s a delicious simple version very rich in eggs. Before you start, make you sure you have tasty farm eggs.

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Then, you need thinly shredded cabbage. She cuts it with her big knife. The flavors are tenkasu (tempura crumbs) and thin slices of pork breast.

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The batter : It’s about a tbs of grated yama imo (Japanese yam), water and flour. Whip.
In a bowl, mix batter, cabbage, some tempura crumbs and an egg.

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To be always ready, Emi has a reserve of servings of grated yama imo in her freezer.

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On the oiled hot plate, first some batter-cabbage mix. Then slices of pork. Then more batter. Then flip.

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Then… Why that ? The goal is to make the surface uneven so the sauces will stay on top.

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Garnishing : the sauces are poured on top and layered with a brush. Then she puts fish flakes.
So the sauce are :
-okonomiyaki sauce (a mix of the thick sauce and of the more liquid Worcester sauce)
-mayonnaise
And in between ?

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Do you recognized ? It’s mustard that gives a spicy tone to the sauces.

So you know all the tricks, you can enjoy it at home too.

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