Midori negiyaki, always greener

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A good lunch : midori negiyaki. Midori means green. Negiyaki is the Osakan hot-plate crepe filled with negi greens, the cousin of okonomiyaki. (Click here for a detailed recipe.)

Of course, a negiyaki is always green. Today, it’s greener, and garnished with an egg. It’s Spring !

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How can it be greener ?
I have added to the batter, the grounds of juicing . Pasted spinach can do the trick too.

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Also, I had a few stalks of spinach that served to volume up the negi. Normally, only the green part of negi is used, but I have kept some of the white and some onion that I stir-fried to decorate the bottom (and flavor it).

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Cooking, adding the egg, covering, flipping…

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Funny how the egg yolk popped up.

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I garnished with Bulldog sauce (Japanese “Worcester”), fish flakes and dry chili.

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First side-dish : hearts of romaine salad with black vinegar dressing.

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Second side-dish : tofu. Yes, there is a dessert (more about it here).

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Oats and egg

A simple savory brunch, very warm.

Oats simmered with carrots, leeks, onion, salt and pepper.

A heated egg (I’ve sunk it in boiled water just the time I chopped the negi). Then the white keeps cooking while you take the photo. Add negi greens, and enjoy :

The warmth of negi leek tartlets


Another simple Winter comforting dish, full of greens. Eat it very hot…

The crust is flour, water, a little oil, a little paprika. It’s pre-cooked 15 minutes.

The creamy batter is 1/2 block of silky tofu, mixed with onion, the white parts of negi leeks, a tbs of potato starch, a little olive oil, salt, pepper. Then I added minced negi greens. Baked till golden.

It’s mellow inside, crispy around. Mmmm…

Yukiguni nabe hot pot (via GiO)

LY

It’s a meal that cooked itself on the table. A nabe (Japanese hot pot). Yukiguni (Snow Country)…

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Home-made Awamori spicy tarako for delicious pasta (via GIO)

LY I made my own fish eggs…

It’s really tasty and much less salty than the commercial version. Of course I can’t store it, but why would I ?

Tarako pasta


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Negi ramen

Today is noodle day… I often go to noddle restaurants, well, most are like bars. Some are great because they make it all, broth, fresh noodles, meat. I buy my Chinese noodles, but I can make the rest too.

The base is a miso soup with dry fish dashi stock and a few veggies (red Kintoki carrot and yellow paprika). It’s a bit naked.

Let’s see what topping we have in the dressing room…

Char Siu, Cantonese pork roast.

Lots of negi leeks.

And a chrysanthemum.

Fav’ season soup : SNN (sakekasu natto negi)

The season of good hot soups is back. This one has a white secret ingredient.

Do you recognize this logo ? A white crane. Hakutsuru means white crane, it’s a brand of Japanese sake. Well, that’s a big commercial brand, I’m not promoting it. It’s because of this :

It is sake kasu.
The sakekasu means roughly “by-product” of sake. Japanese sake is obtained by letting rice fermenting in some water, and later the liquid is filtered. What is left is this paste. It is the season when it arrives on the market.

It’s a sort of white paste. I’ve some darker types. The taste…well. The closest would be goat cheese, but not the least salty. It’s very strong, but not often eaten pure. Mixed in water, it’s sweeter.

Here are the nutrition data. from this page (in Japanese)

For 100 g :

Calories 227kcal
Protein 14.9g
Fiber 5.2g
Carbohydrates 23.8 g
Alcohol 8.2%
Vitamines B:
B1 0.03 mg
B2 0.26 mg 2 mg
niacin 2 mg
B6 0.94 mg
folic acid 170 µg
pantotene acid 0.48 mg

It is fermented, rich in fiber… and it is said to have the property of warming you up in Winter.

Some meals where I used sakekasu : click here

The 2 most classic usages are to make :

amazake
It’s a sweet hot drink.
The second is soup.

Basic sakekasu soup :
Eat some stock (fish dashi, kombu seaweed dashi, or simply water plus soy sauce…) and mix in a 1 tbs of sakekasu paste per cup. To mix it smoothly, you can take a small sieve, put the paste in, dip in the stock and stir with chopstick till it’s smooth. Or put the paste and a little liquid in a cup and stir, before pouring into the pot of soup.
Add any item you wish, veggies, fish, meat, croutons…

Today’s :

3 ingredients : natto fermented soy beans (it comes with a little bag of dashi + soy sauce), sakekasu and negi leeks.
Just boil water and mix. I use the natto sauce as stock.
I only add a little black pepper, freshly milled.

It’s really very tasty and warm. It’s incredible you can prepare it in 3 minutes.