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.

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.

Sesame and sesame ramen

A warm ramen lunch to fight the chilly weather.Nothing goes better with pork broth than the nuttiness of toasted sesame.

I bought the noddles and the soup (tonkotsu pork broth).

The reheat noddles and toppings. Sliced ginger and kujo negi leeks. Toasted sesame and kiku chrysanthemum. And on top of that, a little mix of miso, toasted sesame and garlic, pasted together.

A very filling side dish : veggies in gochujang Korean sauce. There are okra, kuromame black soy beans, ninniku no me garlic stalks…

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…slices of ukon turmeric.

Yakisoba with eringii and abura-age

Today, yakisoba, the Japanese version of Chinese fried noodles. Well, that’s my version of it… well, one of them. See others at the end of this post.

Yakisoba is fast-food normally. It’s often sold cheaply on street stalls, at festivals and the teppanyaki (hot plate) shops propose it too. The basic version is made mostly with :

-chuka soba (fresh Chinese noodles that are sold fresh and cooked, they look like thick spaghetti and if you have none, cooked thick spaghetti can be used)
-oil

That’s why we said it’s fried noodles, no mystery. And low amounts of :

-cabbage (cut in big squares)
-additional veggies (cut in thin slices), few and cheap ones (bean sprouts, onion, carrot, some kind of leeks…)
-a little raw meat (thin slices of pork), or cheap seafood, or ham…
-sauce (specific sauce or thickened Worcester sauce or a mix of Worcester + ketchup…), plus additional ketchup or mayo if you want
-pickled ginger, toppings…

My version uses what I have in my fridge, and it’s usually healthier.

So, I had abura age (fried tofu) as meat.

A few Eringi mushrooms as meat too.

I had a leftover of green papaya.

I first toasted the abura-age (fried tofu pockets), set aside. Then with a little garlic and ginger : onion, eringi mushrooms, green papaya, cabbage and shishito green peppers. To the veggies, I’ve added fresh Chinese noodles (chuka soba), sauce (Bulldog).

I’ve added the abura-age to the rest. I have about half of veggies, less than one third of noodles. That’s how I like it.

On top, a little more sauce, shichimi togarashi (7 spice mix) and cut green negi leeks.

Mushroom duet creamy sauce for one-bite steaks and soba

Maybe that’s too classic for this blog : a meal of steak, pasta and sauce. Why not ? It’s based on local produce. This sauce is ideal to serve with pasta, or with meat, or with both.
The fungi are available year round but they evoke Autumn because they have a wet forest smell.