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 !
How can it be greener ?
I have added to the batter, the grounds of juicing . Pasted spinach can do the trick too.
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).
Cooking, adding the egg, covering, flipping…
Funny how the egg yolk popped up.
I garnished with Bulldog sauce (Japanese “Worcester”), fish flakes and dry chili.
First side-dish : hearts of romaine salad with black vinegar dressing.
Second side-dish : tofu. Yes, there is a dessert (more about it here).