Midori negiyaki, always greener

A good lunch : midori negiyaki. Midori means green. Negiyaki is the Osakan hot-plate crepe filled with negi greens, the cousin of okonomiyaki. (Click here for a detailed recipe.)

Of course, a negiyaki is always green. Today, it’s greener, and garnished with an egg. It’s Spring !

How can it be greener ?
I have added to the batter, the grounds of juicing . Pasted spinach can do the trick too.

Also, I had a few stalks of spinach that served to volume up the negi. Normally, only the green part of negi is used, but I have kept some of the white and some onion that I stir-fried to decorate the bottom (and flavor it).

Cooking, adding the egg, covering, flipping…

Funny how the egg yolk popped up.

I garnished with Bulldog sauce (Japanese “Worcester”), fish flakes and dry chili.

First side-dish : hearts of romaine salad with black vinegar dressing.

Second side-dish : tofu. Yes, there is a dessert (more about it here).

Okono-minute, the quickest ‘yaki’

That’s a casual way to make a snack okonomiyaki at home.
Just make crepes, and garnish them with okonomiyaki toppings : kezuriboshi (dry fish flakes), aonori seaweed, negi leek and beni-shoga (pickled ginger). You can also use sakura-ebi (small dried shrimps). And you can skip any that you don’t want, of course.

It’s freely adapted from this recipe gottsuo-yaki. The author says that her grandmother was making this for children and she was wrapping it in a piece of paper so the kids could take it away to go play.

The crepe : blend or whip 1/2 cup of flour, 3/4 cup of water to get a thick liquid. Adjust quantities. Add a pinch of salt. And a handful of cut negi leeks (the white part).

These negi, Japanese Spring onion, leeks, scallions… are never far away from a Japanese kitchen.

Make a small thick crepe.

Garnish and drizzle shoyu (soy sauce).

Well here, I put a pile of crepes, to be garnished on the table.
The “take out” style is to paint the top of the crepe with shoyu in the pan, garnish and fold, so the sauce is all inside.

Pork and oyster okonomiyaki

A filling Osakan lunch : Okonomiyaki.
Today’s garnished with pork and oysters.
For details, there is a special page with all explanation in French and English: okonomiyaki

Main ingredients.

Well cooked. You can see the meat that I put in the bottom of the pan.

Painted with shoyu soy sauce, garnished with aonori seaweeds, negi leeks, fish flakes and pickled ginger.

Okonomi-green, cabbage, avocado, sea weed…

Many greens for this lunch okonomiyaki. OK, I admit it, that was a way to empty the veggie box in my fridge. And the result was delicious.

About the veggieful Japanese hot-plate specialty, recipes, etc :

Les okonomiyakis gourmands (compilation, click here)

Of course, it is base on shred cabbage. Lots of it in the batter. I’ve added an egg too.

Onions, green peppers and avocado stir-fried together make the filling. It’s original, but that works perfectly.

I’ve painted the top with shoyu (soy sauce, thickened with potato starch). Then aonori sea weed flakes, dry bonito flakes, shichimi-togarashi (7 spice mix) and negi leeks…

Negi-yaki with black and white mushrooms

A ‘shroom version of Osaka’s classic… pizza. No ! Negi-yaki. Some people call okonomiyaki and negiyaki Japanese pizza, but it’s a bit ridiculous. The only common point is both are round.
The basic recipe is here.

Lots of greens of negi leeks.

White enoki mushrooms and black jelly ear mushrooms (kikurage). Plus green pepper and ten kasu (tempura crumbs).

I threw in an egg before flipping it.

Full of veggies, thick and filling. Mmmmmm !