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.


Spicy crazy ramen burger (black bean burger part 2)


Ramen burger ! Yeah, and it’s probably addictive. At least, my version is. You should really try.
If you wonder who came with this crazy idea, here is a little historic explanation. Everybody knows Fukushima, the region is famous for its… atomically good ramen. Well that’s a true.
喜多方ラーメン (Kitakata ramen) from the town of Kitakata are said to be one of the 3 best in Japan.
ramen source “tourist info”
They are ramen, topped with chashu (pork roast), a slice of surimi, menma bamboo shoots, negi… Then one shop had the idea to make to round patties of broth flavored noodles and serve the toppings inside :
ramen burgerkitakata ramen-burger
source “the restaurant that started the ra’burger”
They have then been copied all by many others.

So, I have not followed their recipe at all. I’ve used a home-made black bean burger and improvised my fried noodles :
DSC07342-001 making the burger (click here).


Here are toppings. My sauce : neri goma (pasted sesame, tahini), rice vinegar, miso, a little sugar, paprika, chili pepper and turmeric.


The construction : a round of pan-fried ramen, a layer of greens, a bean burger, a good amount of sauce, pickled ginger, a second round of ramen, cut coriander leaves.


That’s a complete Spring spicy ramen burger. And it’s really delicious.


I tried to eat it with the hands, and I got greasy fingers, that I had to lick after… A sort of burger case would be convenient. I should get some printed at my name.


3 simple sushi

A sushi lunch. Whole and basic.

The rice is genmai (brown rice), simply flavored. This first is a makizushi filled with goya bitter squash, wrapped in nori.

Ginnan (ginkgo nut) and natto.

They are the fruits of ginkgo tree, that I always mispell. They are gathered and cleaned Autumn (the outer part stinks, really).

I broke the shell, took it away, boiled the nuts and took out the little skin. It’s also possible to slightly break the shell and then roast them. They have to be eaten in small amounts to avoid toxicity. Well 4 is OK.

Natto sesame. It’s an uramaki, with the rice rolled around.

With wasabi and pickled ginger. Soy sauce too. Served with sencha green tea.

Creamy ginger okara patties

Pan-fried patties that are very creamy inside but that’s not cream at all.

When I made tofu, I had squeezed ground tofu beans in a cloth and inside I had those grounds called okara :

Mixed with a little potato starch (that serves as a binder), a little miso, grated carrot, minced onion, a few sesame seeds.

I added minced pickled ginger,like the one serve with sushi. And used some more as a topping. You never have too much ginger to fight those Winter viruses and colds.

Soba miso soup and grilled aji fish

Classic Japanese food, in a not so classic meal presentation. There would be rice normally. That doesn’t matter, as long as it’s colorful and good.

Shioyaki aji. The aji are Japanese jack mackerels. They look like sardines but you can recognize them by the “zip” on their side. I’ve simply cleaned and emptied them them, sprinkled salt and grilled a few minutes under the broiler.

Some vitamins to fight the Winter plagues. The greens are sanchu Korean lettuce. Then some pickled young ginger.


Blanched fresh soba with nanohana (rape greens). On that, a classic miso soup. The red bits are a dry togarashi chili.

Les okonomiyakis gourmands (compilation)

Okonomiyaki is the famous thick Japanese hot-plate crepe, filled with cabbage.

L’okonomiyaki est la celebre specialite japonaise, crepe epaisse au chou, cuite sur une grande plancha.

What you really need :
All purpose flour.
Dry fish powder or flakes.
Soy sauce.
Green cabbage, shredded.

So it’s easy to make yours anywhere in the world and use any local ingredient to complete.

Il ne vous faut vraiment que quelques ingredients pour vous lancer, donc n’hesitez pas, si vous avez :
-de la farine
-du poisson seche en copeaux ou en poudre
-de la sauce soja
-du chou vert, hache
-de l’huile


Basic batter (for 2) :
1 cup flour
2 cups water
1 tbs dry fish powder
salt, or soy sauce
+ (optional, but recommended for texture) 1/2 cup of grated yama-imo potato (or a grated potato)

Mix it all in the blender, or whisk in a bowl.

Pate de base (pour 2)
1 grande tasse de farine
2 tasses d’eau
1 cuillere a soupe de poudre de poisson seche
sel ou sauce soja
Optionnel, mais recommande pour la texture : 1/2 tasse de patate yama-imo rapee, ou a defaut une pomme de terre rapee.

Tout melanger, au mixer ou dans un bol.

(grated imo + fish powder)

Gu :
Shredded green cabbage (2 cups per okonomiyaki)
+ (at least one) raw bacon, shrimps, calamari, dices of tofu, any seafood, meat, raw oysters, mushrooms…
+ (optional) a small amount of other minced/grated raw veggies.
+ (optional) sakura ebi dry shrimps, crumbs of tempura, salty shrimps…

Gu :
Chou hache (2 grandes tasses par okonomiyaki)
+ (au moins un) du lard cru, des crevettes, des calamars, du tofu coupe en cubes, des huitres, tous fruits de mers, de la viande, des champignons…
+(optionnel) un peu de legumes eminces ou rapes
+(optionnel) des crevettes sechees sakura ebi, des miettes de tempura, des crevettes salees…

Cooking :
-heat and with a brush or a kitchen paper, oil a hot-plate, a plancha or a non-stick frying-pan.
-(optional but recommended) Pour 1 mm of batter to form a crepe.
-in a salad bowl, combine 1 cup of batter, 1 egg (optional), 2 cups of “gu”. Pour on the plate. Form a 3 cm (1 inch) thick round crepe.
-cook 7~10 minutes. Flip back. (In a pan :take the crepe on a plate, re-oil your pan, put it back… On a plate, push on side, re-oil, use 2 to turn it).
-cook 5~7 minutes
-paint with sauce, add toppings

-Chauffer et huile a la brosse ou avec un essuie-tout, un teppan (grande plancha electrique/a gaz), une plancha ou une poele qui ne colle pas.
-(Optionnel mais recommande) : verser 1 mm de pate pour former une crepe ronde.
-Melanger dans un saladier, une bonne tasse de pate, un oeuf (optionnel), puis les ingredients de “gu”
-Verser le contenu du saladier sur la plaque, former une crepe de 3 cm d’epaisseur.
-Cuire 7~10 minutes. Retourner. Cuire encore 5 a 7 minutes.
-Badigeonner de la sauce et des garnitures que vous choisissez.

Okonomiyaki sauces (most common) :
sosu : Worcester sauce (you can heat it with a little corn starch to thicken, and add a little honey)
shoyu : soy sauce (you can heat it with a little corn starch to thicken, and add a little honey)

Les sauces pour okonomiyaki (les plus courantes) :
sosu : Sauce Worcester (vous pouvez la faire chauffer un petit peu avec de la maizena et ajouter un peu de miel)
shoyu : sauce soja (vous pouvez la faire chauffer un petit peu avec de la maizena et ajouter un peu de miel)

Toppings (all are options)
nori seaweed (sheets cuts in ribbons), aonori (flakes of seaweed), dry fish powder, dry fish flakes…
mayonnaise, ketchup…
negi green leek, pickled ginger (shredded)…
shichimi 7 spice mix…

algue nori (feuilles decoupees en rubans), aonori (algue en paillettes), poudre ou copeaux de poisson seche…
mayonnaise, ketchup…
poireau vert “negi”, gingembre vinaigre (hache)…
melande d’epices shichimi…


In Osaka, a popular variation is negi yaki (same recipe but negi green leeks replace the cabbage) :
Negi-yaki… Home-style green okonomiyaki (with a photo recipe)

DSC06239-001 pork and oyster okonomiyaki

Special oyster and spring cabbage okonomiyaki

Buta okonomiyaki – Simple pork Osakan pancake

Angulas okonomiyaki, free style

Nira chijimi (un-)like Osaka street stalls

Hungry girl okonomiyaki

Negi-yaki with black and white mushrooms

Okonomiyaki, just egg