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.

Yakisoba with eringii and abura-age


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)

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.

DSC05738-001 - コピー

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


A few Eringi mushrooms as meat too.

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


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).


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.


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





shahan (Chinese)


buckwheat soba

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.


Casual wrapper (my quick tortillas)

A tortilla, a filling, a sauce… the Mexican universal sandwich. That’s an easy meal, no ?

Carrot-hummus (dinner)

Bean mix, Chinese style (lunch)

wrapatouilles (buckwheat tortilla, ratatouille)

Chinese osmanthus pork

seafood veggie tortilla

egg on green ful, crispy version

crispy, green ful, veggie-olive mix


I could buy my tortilla. I did (the veggie ones are bought). That’s not common in Japan. Maybe out of 100 grocery stores, 1 have them, so after all… But well, either it’s a frozen pack of 30 (just enough for a snack, if you eat a lot), or only 4 for the same price, super-packaged, loaded with preservatives, etc. That seemed complicated to make, and the bought ones were not bad.
Then I tried to make mines. Oh my ! That’s so simple, and for me, they taste so much better : fresher, with tastier ingredients.

DIY wheat tortilla

-1/4 cup flour + 1 tbs oil/lard + just enough hot water
(spices or others are optional : today’s 1 tbs of rice bran + 1 ts paprika)
-Make a dry dough. Drop it roughly on your counter a number of times. Form 2 balls (ping-pong size). Roll 2 circles.
-Cook in a flat frying pan (non oiled)

2 ways :

To get them soft : with a lid, slow cooking, low heat, and I spritz water 1 or 2 times when I turn them. Reheat in steamer/microwave.
To get them crispy : no lid, high heat (them moderate), cook quickly, check often as you may burn them. Reheat in oven-toaster.

Lunch :
Bean mix + whites of negi leeks + tobanjan Chinese chili sauce

bean mix recipe

That’s a wrap !

Dinner :
Grated carrots.
Hand-pasted hummus (chunky) with tahini, garlic and Louisiana chili.
Negi leeks.