Modern yaki

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.

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.

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

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

Place pork on the noodles.

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

On the other side, add an egg.

Flip again.

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

Random soup

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.

And it’s… delicious indeed.

Steamed kabocha with sesame oil and sesame seeds.

Steamed okra and sudachi lime.

A yummy Winter lunch.

Grilled fish, simply

An old fashion Japanese dinner.

Steamed daikon radish greens, with a little chrysanthemum.

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

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.