Butakimchi gohan, hot pork rice. Juggling with left-overs.

I had made this buta-kimchi yesterday… and you see only half on that photo.

So I ate one serving.

All that was left-over in the pan.

But I had 1/2 of the konnyaku left.

I added it.

And a little more gochujang.

And rice.
I had cooked 1 go of rice. A go is a Japanese rice-cup (180 milliliter, while the US cup is 240 ml). It’s used to measure the raw rice.
2 go makes 3 standard rice-bowls. But with 1 go, I get for 4 servings for small woman.
So that gaves me 3 servings of buta-kimchi gohan. (pork kimchi rice)

One. Butakimchi gohan.

Two, idem, with white sesame and basil.
Three… omu-raisu. See that tomorrow :

Mastering the Art of Buta Kimchi, Osaka Yatai Research Center

The title makes you laugh ? It should. It’s a total joke. This is the most casual dish you can get in Osaka. And you find it nearly everywhere, not only in Korean restaurants. They do in most bars, Mom and Pop shops, at home, on street stalls

Kimchi is the infamous Korean red Sauerkraut that makes stains that never go away on your favorite t-shirt, and buta is pork, pig meat. And you just have to mix them to get buta-kimchi. I recommend that you cook the meat, just in case, but I guess the kimchi would cure it.
Oh, yatai is street stall… and they don’t have their uni with scientists. I research it very seriously in my kitchen and I eat all the samples.

You need only kimchi, there are plenty of veggies in it. But you can add more veggies, by personal vice. Carrots, onion, bean sprouts…

Konnyaku. It’s made from a sort of potato. We buy it like that pre-cooked and even cut (or in blocks that we can recut). It has no calories, not much taste. What’s the deal ? The texture is great and that makes volume.
Kimchi is very salty, volume brings the dish at a reasonable level of salt.

It’s more often than none done with super-thin slices of raw uncured bacon. Pig belly. As that cooks fast, and there is tasty fat. So if you buy the meat, take that option.
I was emptying my freezer. So I had that lean pork meat, plus ground (with fat).
It can be cooked on the teppan (hot plate), but stir-fry in the pan works too.

Optional too, the spoon of gochujang Korean sauce. If you skip it, maybe add something sweet like honey instead.

It’s possible to mix in all the ingredients in the wok. I didn’t for presentation. I kept some bean sprouts (steamed cooked a bit separately) and kimchi. So I serve in 3 layers.

Final touch : shichimi togarashi (7 spice mix) + sesame.
Second final touch : a little fragrant sesame oil.
Serve with rice. or beer. Or soup. Or tea. Or all that.

New genmai brown rice with plutonium… maybe, and surely with unsalted gomashio. Well it just sesame, ground black sesame. And I had green tea.

To be continued…

Kamo namba, so convenient !

This is insanely good. Maybe the best specialty of Osaka.
It’s kamo namba, or kamo namban. It can be served with soba buckwheat noodles or udon white wheat noodles. It can be made as nabe hot pot cooked on the table.

They disagree on the origin of name “namban” means South, and is often used to name dishes from South of Japan. Namba is a town inside Osaka, in the Minami (=South) side. So South of Osaka is more likely. Also, they would cultivate negi leeks in Namba. Well, not recently. And probably they had those ducks (kamo) running around.

Why is that convenient ? I don’t know, but they say here “it’s convenient like duck and negi leeks”. It’s good to have both in one place, you can do that dish.

This type of negi leek is Kujo negi (Kyoto’s 9th avenue negi leek). Surely there too they were cultivating leeks. Not sure they still do behind the big buildings now, not even sure they don’t… I’ll tell you why another day.

The particularity is the greens are very sweet and can be eaten raw without tearing apart your mouth.

The whites need being seared without fat, just a few minutes.

Kamo is duck. This not classic duck… well, it is organic, it looked good and it is “chick”, they say.

Sear it without fat, like the negi whites. Duck is good rare. Even if you disagree, roast it a little less than you want as it keeps cooking in the broth.

Boil the udon. Make 6 cups of dashi (with dry fish and kombu), flavor it with soy sauce (about 3 tbs of dark type) and mirin (2 to 4 tbs), bring to a boil. Add salt if you need. Combine the udon, the meat and negi, pour the broth.

How to make quick dashi

Add a little shichimi togarashi (7 spice mix). And enjoy. The chick is delicious, the veggie tender, this is wonderful.

Cal 529.2 F12.8g C65.6g P34.3g

Squirrel udon, Osaka style kitsune

A classic Osaka Winter noodle bowl : kitsune udon
Kitsune means fox (not squirrel, as I wrote before). Udon are the thick and square sticky wheat noodles that marvellously keep the heat in chilly weather.

You can see thousands of standing restaurants in Osaka selling this dish at record low price (or not).

A few local udon restaurants and bars.

Window shopping.

It has the color of a fox (and of a squirrel) due to the beige abura-age (fried tofu). Actually names vary over Japan. Here it’s called kitsune, in other areas, I think it’s tanuki (Japanese forrest dog).

A wax model in a window.

Simple ingredients, very cheap and common here. Spinach, leeks, there could be other greens or seaweed.

Fresh udon. Dry doesn’t even look like it. If you can choose take it fresh or frozen. But you need to reboil it as it’s sticky when cooled.


They have the perfect texture.

Abura-age, thin type (usu-age) is fried tofu. In a pan mix water, soy sauce and mirin, simmer it 5 minutes, let it 15 minutes.

Kezuri katsuo, flakes of dry bonito fish. Their infusion gives the dashi broth. I put them in small bags for tea. A tea ball (also called dashi ball here) can be used). Or nothing, and then you filter the broth.

When the dashi is done, squeeze the abura-age and add its broth to the dashi. Taste and see if your want a little more soy sauce or salt. Reheat.

Kamaboko (surimi fish cake) can be added. I had none, but I had shirasu baby fish. I added a little ginger (my taste too).

Pour the hot dashi. Top with raw negi leek (small type, not too strong to be eaten raw).
On the table, shichimi togarashi (7 spice mix) can be added.
Schlurp noisily while it’s hot !