Pork and oyster okonomiyaki

A filling Osakan lunch : Okonomiyaki.
Today’s garnished with pork and oysters.
For details, there is a special page with all explanation in French and English: okonomiyaki

Main ingredients.

Well cooked. You can see the meat that I put in the bottom of the pan.

Painted with shoyu soy sauce, garnished with aonori seaweeds, negi leeks, fish flakes and pickled ginger.

February main topics

Edamame avocado breakfast croquettes

Here is a quick browsing of last month, but you can see the whole in a photo board here.

Chinese New Year

Compilation of Chinese recipes
Chinese breakfast fried bread
Sesame balls

Crêpes de la Chandeleur (French crepe day)

colorful veggie
fruity crepe soufflee
crepe compilation

Black bean kuromame

kuromame black bean compilation
black bean tofu
black bean shiso empanadas

Seafood : oysters and watarigani crab

Tartare d’huitres au yuzu (oyster)
Fried watarigani crab
Red curry crab
Oyster omelet

Okara carrot cupcakes

Shiso oyster omelet

it is not sophisticated but this seafood omelet is always an excellent quickly made Winter lunch. It is inspired by the Taiwanese street stall oyster omelet that is not made with shiso.

Small oysters, rinsed and patted with potato starch. Slightly fried. Then I added 1/2 of the mix : egg, water, potato starch. Then the shiso leaves and the rest of the mix.

It’s ready. The oysters are just half-cooked, the eggs curded.

Garnished with sweet chili sauce.

Energizing, no fuss, saffron brown rice

Healthy brown rice, in a Spanish dress.

That’s made in the rice-cooker, the rice with left-over of chicken, harissa, garlic, one minced oyster, water from oysters, one chili pepper, turmeric and half of the saffron.

Later, when the rice was fully cooked, I added peas, ninniku no me (garlic sprouts), lots of oysters, more saffron, cooked cubes of kabocha pumpkin. Served with a little drizzle of fragrant olive oil.