Mitarashi tokk

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Matcha and wagashi. Tea and cakes. That’s an informal tea ceremony with a Korean twist.
The model is mitarashi dango, skewers of mochi balls in a sweet sauce. But these are sticks…

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I’ve used Korean mochi (tokk). I have no idea if that exists elsewhere than in Osaka, but you can see this version here. It’s very convenient to prepare.

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Boiled them till soft (10 minutes).

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Put on skewers. Passed a little sesame oil around.

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Grilled the skewers.

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I’ve made a sauce by melting a small block of kurozato black sugar in water, adding a little soy sauce, a pinch of hot chili and a little potato starch to thicken.

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Reheated the sauce and painted the skewers with it.

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Served with matcha green tea.

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Petit yaki-niku, many veggies

Yaki-niku, grilled meat. And a few veggies.
Yaki-niku is another specialty of Osaka. That’s the encounter of superb quality meat and Korean tradition. There are many “Koreans” in the city, not North, not South, they came way before, 100 years ago. The Tsuruhashi town, in the heart of Osaka is Korean town. There, you can find dozens of yaki-niku restaurants, in each street, one per building. In the rest of the city, there are less, maybe 2 or 3 per street.
The meat is expensive… in average. That depends on cuts. Everything is used, so you can lower the average. Or take small amounts of the 1st rate. And lesser quality can be arranged by preparation. I prefer eating less and less often, than going down in quality.

Korean Gourmande (photo compilation of my Korean posts)

Wagyu, Japanese beef. This one is not from Kobe (well, there is no beef produced in that city, I can tell you, farms are hours away).

As you can see, there all those small lines of white. It’s said the meat is persillée (parsleyed, like a leaf of parsley) in French, no idea in other languages. I like the parsley image.

These cuts were sold to be eaten raw, but… I prefer cutting my raw meat. I cooked it today.
I let it marinate it one hour, after rubbing it in a mix of sake, soy sauce, chili flakes and very little cooking oil.

Sides are ready ? Kimchi, brown rice, shishito green peppers…

…salad spinach, sesame seeds, mushrooms.

A small cauliflower. I cut and pre-roasted it 15 minutes in the oven-toaster.

Everything is grilled on cast-iron plancha. That’s more convenient than an open-fire brasero. No smoke (you see vapor), and I can use it on the induction cooker.

The sides are less hot. It’s easy to cook exactly how you like it. Eat at once… don’t let it cool the time to take photos.

No salt or whatever is need. Items cook together. Kimchi is salty. I only poured a few drops of fragrant sesame oil in the plate.
Delicious.