Sweet cinnamon bread with chocolate and apricot

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Bread like a cake…

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A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…

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Topped with almond slices, cinnamon, sugar.

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I’ve let raise too much before baking, but only the shape is affected.

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It’s even better the next days… if there is some left.

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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.

Random soup

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A soup made of all the leftovers :
-purple sweet potato
-cod fish
-jelly fish (preserved in salt, soaked)
-chick peas
-capers
-onion
-red wine
Simmer, then add Kintoki red carrot and turmeric.

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And it’s… delicious indeed.

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Steamed kabocha with sesame oil and sesame seeds.

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Steamed okra and sudachi lime.

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A yummy Winter lunch.

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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.

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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Walnut crust blue sweet potato pie

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It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

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Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

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I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

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The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

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So just fill the crust.

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Serve chilled or warm. And enjoy with your coffee.

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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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