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.

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.

Grilled salted hokke fish.

Genmai brown rice.

Miso soup with lots of tofu.

A green year of savor’hits

A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

Romanesco and cauliflower green quiche

My experiments in plant based milks and yogurts

Simple nori okaki. Make your own Japanese rice crackers.

Sesame sweet and sour tofu

Mehari sushi, the leafy snack

Gifu squash and fondue-pa’

Avocado edamame breakfast croquettes, my simple recipe

Green gnocchi in yellow curry soup

Salade de crudités updated : veggie nori-maki

black bean ramen burger

The grapes of waves. Okinawa’s green caviar.

Hot plate yakisoba with pickled ginger

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 :

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

The cut ginger.

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

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

Simple and delicious.

Sukiyaki, Japanese big dinner

As Christmas is approaching, I wish you a nice holiday season. So let’s have a sukiyaki party !
It’s a party meal designed to showcase delicious premium Japanese beef and season produce. A hot pot to cook and share on the table.

The ingredients are cut, cleaned, prepared and presented on big trays on the table.
First tray : fungi, konnyaku noodles and grilled tofu.
There were 4 types of mushrooms : shimeji, enoki, dry and soaked maitake and fresh kikurage.

Second tray : negi leeks, onions, soaked yakifu (gluten croutons) and kikuna (chrysanthemum greens).

Third tray : the beef. Wagyu, Japanese traditionally raised cows. Beside you can see cubes of beef fat.

Each eater is given a bowl with a good fresh egg. Whisk your egg with the chopsticks and get ready to dip you ingredients in this sauce.

First step : greasing the pot with fat and roasting the first slices. They can be enjoyed this way as the beef is delicious, just on its own.

That’s the technique : melt some fat, add some meat, pour a little sugar, then a little shoyu (sauce sauce), a little sake. Mix and cook.

All the other ingredients are added in small batches…

For dessert… well, there are no desserts for Japanese meal. So that’s a French tarte Tatin, made with Japanese apples.