Hot plate yakisoba with pickled ginger

DSC03644-001

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 :

DSC03652-001

Emi’s homemade. You can see the ginger roots in vinegar with leaves of red shiso that bring the color.

DSC03619-001

The cut ginger.

DSC03643-001

Ingredients are common with okomiyaki : cabbage (cut in squares), pork breast… and it’s the same okonomiyaki/Worcester sauce. Add to this negi leeks.

DSC03645-001

And the noodles. They are home-made egg noodles.

DSC03646-001

Simple and delicious.

DSC03649-001

Emi’s okonomiyaki

DSC03611-001

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.

DSC03583-001

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.

2013-12-091

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.

DSC03588-001

To be always ready, Emi has a reserve of servings of grated yama imo in her freezer.

2013-12-093

On the oiled hot plate, first some batter-cabbage mix. Then slices of pork. Then more batter. Then flip.

2013-12-09

Then… Why that ? The goal is to make the surface uneven so the sauces will stay on top.

2013-12-092

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 ?

DSC03604-001

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.

DSC03613-002

Okomeyaki, brown rice okonomiyaki

DSC03200-001

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.

2013-11-18

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

2013-11-181

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.

DSC03187-001

Flip, add sesame oil, flip again…

DSC03193-001

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

DSC03196-001

DSC03207-001

Osaka negiyaki, powered up.

DSC01950-001

ねぎ焼き negiyaki
A fresh blog of the classic popular food of Osaka to replace or complete the old tuto.
Keep it really simple and don’t believe you need many ingredients, as it’s originally poor people cuisine, that was made with what was available that day. It’s easily made plant-based.

Here is a typical list of variations of negiyaki you can order in shops around here :

牛すじねぎ焼き gyusuji negiyaki (beef tendon)
豚ねぎ焼き buta negiyaki (pork)
イカねぎ焼き ika … (calamari)
えびねぎ焼き ebi … (shrimps)
豚キムチねぎ焼き buta kimchi … (pork kimchi)
牛すじキムチねぎ焼き gyusuji kimchi … (beef tendon kimchi)
牛すじもちねぎ焼き gyusuji mochi … (beef tendon mochi)
牛すじしょうがねぎ焼き gyusuji shoga …(beef tendon ginger)
ミックスねぎ焼き mix negiyaki …(=we’ll open the fridge and push everything there’s in into your dish)

DSC01920-001

Check list :
negi leeks and nikomi (or any other)
-batter
-sauces and garnishing powders
-options : egg, tenkasu
-hot plate and oil

Osaka style :
Options and garnishing (negi and nikomi) are added to the batter at the last minute. Each guest chooses additions or not.

2013-10-212

Negi, scallions, Spring onions…. that’s the base of the dish. You need lots of negi greens. Cut thinly.

DSC01813-001

This is konnyaku eringi ginger nikomi (recipe here).
I am probably the only person putting this in negiyaki. The classic version is : konnyaku gyusuji nikomi.
The gyusuji is beef tendon, with the meat that stays around, and that’s a very cheap cut of beef. It is prepared the same way I prepared the eringi. You can make some other meat or mushroom stew as you like.

DSC01909-001

BATTER, gourmande style :
Grated nagaimo (about 1/2 cup), flour (1 cup), fish flakes. And enough water to get a creamy texture. Whip well.

Grating the yama imo

Veg’ version : skip the fish flakes, replace water by vegan kombu dashi (recipe here).
Gluten free version : replace flour by rice flour.
Imo free version : replace by grated potato or corn starch + a little baking powder.

Options :

They are not necessary for the classic version, but if you feel more hungry or like them, add what you want, that’s the rule of the game (okonomi = what you want). These 2, you read about on many blogs, they are often found in the rest of Japan, not so systematically here in Osaka :

DSC01924-001

Egg. The reasons to not add to the original batter :
-some people don’t want egg (it’s the biggest allergy in Japan)
– texture, with egg, it would make it a harder pancake. In many shops, they add the egg whole egg onto the rest, already on the hotplate and break it and mix with chopsticks.

DSC01921-001

Tenkasu. Tempura crumbles.

Others :
beni shoga pickled ginger,
kimchi,
raw meat, raw seafood,
mochi (rice cakes, use the tiny cubes arare, or thin slices),
tofu, cheese,
other veggies, sausage, ham, veggie pickles (tsukemono), salty seafood…

DSC01925-001

Heat the hot plate (your skillet). Pass oil with a kitchen paper.

DSC01927-001

MIXING :
In a bowl, put a cup of negi, 1/4 cup of nikomi, other options, a whole egg if you use it, a cup of batter. You can add more fish flakes if you wish. Mix roughly with chopsticks or a fork.

DSC01928-001

COOKING
Pour everything on the plate, at middle heat. You can cover or not. When it’s all hardened, flip with 2 spatulas. (I cut it in 2 to flip with only one spatula… who cares ?).

DSC01934-001

TOPPINGS :

All optional, as you like it, if you want some. A bare negiyaki is good too.

Sauce and mayo :

-the sauce is a thickened and sweetened worcester. The original sauce (called Ikari) was a copycat of LeaPerrins, sold to Kobe’s Brit expats.
Here I have a ready sauce, which is plant-based. If you don’t have it, LeaPerrins steak sauce is very similar. Or thicken the liquid classic worcester with corn starch (simmer a little, sweeten to taste) or by mixing with ketchup. Many shops make their sauce that way.Use a brush to paint it on the top.

-the mayonnaise. It is made more liquid by adding either milk, white wine or lemon juice. (to make easy egg mayo /// to make tofunaise).
To make nice drizzles, put the sauce and mayo in some plastic bottles with a tubular top. I don’t have that.

Variations :
-ketchup
shoyu (soy sauce, thickened)
ponzu (soy sauce + citrus juice)
-steak sauces

Powders (found in Japanese grocery stores) :
kezuribushi fish flakes, or fish powder
aonori seaweed
shichimi togarashi, 7 spice mix

2013-10-213

SERVING
When it’s cooked, put the heat on minimum, decorate.
Let on the plate while eating. Cut small wedges that you push toward guests that can heat directly from the plate, or on a small plate, while the rest stays hot.

DSC01957-001

Yakisoba with eringii and abura-age

DSC01350-001DSC01365-001

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.

DSC05738-001 - コピー

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

DSC07854-001

A few Eringi mushrooms as meat too.


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

2013-10-163

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).

DSC01341-001

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.

DSC01364-001

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

DSC01373-001

casual

mizuna

healthy

shahan (Chinese)

lettuce

buckwheat soba

Hot plate muffins with fig, walnut and cinnamon

DSC09955-001
DSC09961-001

A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

2013-09-26

The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

DSC09943-001

I’m in training. They will look more regular next time…

DSC09972-001

They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

DSC09953-001

DSC09949-001

Craditionnal trumpets. Nearly…

DSC09836-001DSC09848-001

Let’s make those bee wax textured British pancake. Not sure they are the real thing. That’s the easy way, but I will show you how you can fail them anyway… You need a circle (a heart, any shape) and the rest is probably in your pantry already.

Batter per crumpet :
1/2 cup (100 ml) of lukewarm coconut milk, 1/4 ts of yeast, 1/4 ts of sugar. When bubbly, 1/2 cup of flour, enough water to get a liquid cream. Blend. Cover.

DSC09799-001

One hour later if it’s a hot day. A little salt, a few sprinkles of baking soda on top, stir slowly. Heat a pan or a hot plate.

DSC09803-001

Grease a circle of about 8 cm wide. Grease it better than I did. Place it in the hot greased pan.

DSC09810-001

DSC09808-001

Start on very low heat. Pour the dough till 3/4 of the mold.

DSC09809-001
DSC09811-001

Cover. After 5 minutes, pass on low heat. Let 10 minutes.

DSC09815-001

At this point, one side is done. Take away the circle. And flip. If you can…

2013-09-23

DRAMA ! Yep, the circle was not well greased.

DSC09820-001

Rescue : I’ve saved it. Cook 2 more minutes.

DSC09822-001

Done !

DSC09832-001

The inside is fully crumpeted.

DSC09841-001

Serve tea. You can do that later and toast the sliced crumpet to reheat it.

DSC09843-001