Osaka negiyaki, powered up.

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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)

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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.

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

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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.

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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 :

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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.

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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…

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

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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.

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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 ?).

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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

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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.

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How to handle your yama imo (naga imo, Japanese yam)

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Apparently that’s not obvious when you have not seen it done. So a few photos are better than a long speech.
This veggie nagaimo is slimy and if you peel it it becomes very slippery, and you may get some skin allergy into the bargain. But that’s only after it’s peeled.

You can touch the skin without problems. So with a knife, peel a length of that long potato, or the tip if it’s the round type. Like a pencil, you sharpen it as you need.

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First way.

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Grating the in the traditional way in a suribashi (mortar). and you rub it against the lines of the pottery.

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Second way, with modern graters.

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Now you can prepare tororo, okonomiyaki, negiyaki
It can also be cubed, sliced, etc, eaten raw or cooked.

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Tororo-gohan with mitsuba. Yam creamed rice in green.

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This slimy texture is that grated nagaimo (yam) and it’s very appreciated here. It’s very hydrating and refreshing in summer. It’s called tororo.

Tororo-gohan is a traditional Japanese dish probably very ancient. The principle is pouring a cold cream made of nagaimo (yam) on hot rice.

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Like this !

Peel then grate this naga imo (yamama-imo, Japanese yam) in a Japanese mortar (that has lines carved inside) or a grater with spikes.

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You obtain the tororo texture. I simply flavor mine with a little soy sauce. Classically you make a tsuyu (soy sauce, dashi broth, mirin, slightly simmered then refreshed).

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About mitsuba.

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In the blender I’ve made a pesto of mitsuba greens.

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Pour the tororo on top of a bowl of very hot rice, add toppings and enjoy. My topping is the mitsuba pesto.
Classic toppings : ribbons of nori seaweed, aonori seaweed, raw quail egg, slices of okra, herbs…
I’ve added sesame seeds on my genmai (brown rice).

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Simple (via Gourmande in Osaka)

Last year…

Simple Too hot today. Naga imo. Grated… into a fresh milky wave. + juice of sudachi lemon + natural sea salt. + flakes of fire +genmai brown rice + sesame + flax seeds + sudachi lemon +… Steamed. + Chinese black vinegar + soy sauce + sudachi lemon peel + Sichuan pepper (2 servings of rice) Cal 525.2 F9.4g C100.8g P28.0g … Read More

via Gourmande in Osaka

From red unagi to green vinegar. Summer food rainbow. (via Gourmande in Osaka)

Last year

From red unagi to green vinegar. Summer food rainbow. Nothing beats local season food. Kabayaki unagi eel (from Kyushu). Reheated, read how here : Unagi… fighting the heat with the Japanese eel The first Japanese kabocha arrive now on market stalls. Steamed garlic stalks, raw naga imo potato (Chinese yam). naga-imo potato Simple Black rice + hatomugi. Hatomugi is a cereal that is said to cool you. Other hatomugi dishes : Chou farci au pied de cochon -Hatomugi cabbage roll Mame gohan. Green peas and … Read More

via Gourmande in Osaka

From red unagi to green vinegar. Summer food rainbow.

Nothing beats local season food.

Kabayaki unagi eel (from Kyushu). Reheated, read how here :
Unagi… fighting the heat with the Japanese eel

The first Japanese kabocha arrive now on market stalls.

Steamed garlic stalks, raw naga imo potato (Chinese yam).
naga-imo potato
Simple

Black rice + hatomugi. Hatomugi is a cereal that is said to cool you.

Other hatomugi dishes :

Chou farci au pied de cochon -Hatomugi cabbage roll
Mame gohan. Green peas and rice.

Green vinegar is one of those classical Japanese food that “makes you feel the season”.
The skin of a cucumber is grated and add to vinegar. I used black vinegar and a little sea salt.

Powdered dry sansho on the unagi, green vinegar on the naga imo.

(without the edamame and sake)
Cal 522.8 F18.7g C63.0g P26.7g

Ikura tororo soba – fishy, creamy, chewy

Ikura (salmon eggs in soy sauce).

Ginger.

Yaki-nori (nori seaweed, roast).

Ketsuri katsuo (flakes of dry bonito fish).

Green negi leeks.

Chilled soba buckwheat noodles and tororo (nagaimo).
See another tororo dish :

Simple

(double serving of soba)
Cal 609.3 F9.6g C95.8g P35.1g