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.

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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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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Okomeyaki, brown rice okonomiyaki

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Mid-way between yaki-onigiri and okonomiyaki, a tasty and healthy lunch. That’s really interesting to enjoy together the crusty flavor of grilled rice and the cabbage soft feel of okonomiyaki.

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A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.

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For the batter : 1/3 cup of cooked rice, 1/2 rice flour, the soaking water of mushrooms, salt. In the blender 1 minute.
For the filling : cabbage, ninnniku no me (garlic stalks), minced fresh ginger, 2/3 cup of cooked rice.
Mix, cook one side in an oiled pan.

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Flip, add sesame oil, flip again…

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With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :

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All tones of red

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Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

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Gochujang, the Korean sweet and hot paste.

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Red onion.

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Boiled azuki beans (frozen).

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The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

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Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

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Cooking the patties with slices of apples.

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Mmmm….

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Sesame fresh cabbage wraps (lunch pack ready)

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A simple refreshing plant-based lunch. It’s really crunchy and nutty. That’s popular in kombini (convenience stores) these days, but home-made is so much better.

First make some wraps with wheat flour, olive oil and water (recipe here).

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After making, I’ve spritzed water on my tortillas and rolled them with cooking paper. The goal is to keep them flexible and easy to roll without breaking. They can be kept a few days in the fridge.

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Grated cabbage.

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A few other veggies. For the sauce tofunaise + freshly ground toasted sesame + a few chili flakes.

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In the paper, they are ready to go. Serve with hot tea and a fruit :

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Yakisoba with eringii and abura-age

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Today, yakisoba, the Japanese version of Chinese fried noodles. Well, that’s my version of it… well, one of them. See others at the end of this post.

Yakisoba is fast-food normally. It’s often sold cheaply on street stalls, at festivals and the teppanyaki (hot plate) shops propose it too. The basic version is made mostly with :

-chuka soba (fresh Chinese noodles that are sold fresh and cooked, they look like thick spaghetti and if you have none, cooked thick spaghetti can be used)
-oil

That’s why we said it’s fried noodles, no mystery. And low amounts of :

-cabbage (cut in big squares)
-additional veggies (cut in thin slices), few and cheap ones (bean sprouts, onion, carrot, some kind of leeks…)
-a little raw meat (thin slices of pork), or cheap seafood, or ham…
-sauce (specific sauce or thickened Worcester sauce or a mix of Worcester + ketchup…), plus additional ketchup or mayo if you want
-pickled ginger, toppings…

My version uses what I have in my fridge, and it’s usually healthier.

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So, I had abura age (fried tofu) as meat.

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A few Eringi mushrooms as meat too.


2013-10-031 I had a leftover of green papaya.

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I first toasted the abura-age (fried tofu pockets), set aside. Then with a little garlic and ginger : onion, eringi mushrooms, green papaya, cabbage and shishito green peppers. To the veggies, I’ve added fresh Chinese noodles (chuka soba), sauce (Bulldog).

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I’ve added the abura-age to the rest. I have about half of veggies, less than one third of noodles. That’s how I like it.

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On top, a little more sauce, shichimi togarashi (7 spice mix) and cut green negi leeks.

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casual

mizuna

healthy

shahan (Chinese)

lettuce

buckwheat soba