Osaka negiyaki, powered up.

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ねぎ焼き negiyaki
A fresh blog of the classic popular food of Osaka to replace or complete the old tuto.
Keep it really simple and don’t believe you need many ingredients, as it’s originally poor people cuisine, that was made with what was available that day. It’s easily made plant-based.

Here is a typical list of variations of negiyaki you can order in shops around here :

牛すじねぎ焼き gyusuji negiyaki (beef tendon)
豚ねぎ焼き buta negiyaki (pork)
イカねぎ焼き ika … (calamari)
えびねぎ焼き ebi … (shrimps)
豚キムチねぎ焼き buta kimchi … (pork kimchi)
牛すじキムチねぎ焼き gyusuji kimchi … (beef tendon kimchi)
牛すじもちねぎ焼き gyusuji mochi … (beef tendon mochi)
牛すじしょうがねぎ焼き gyusuji shoga …(beef tendon ginger)
ミックスねぎ焼き mix negiyaki …(=we’ll open the fridge and push everything there’s in into your dish)

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Check list :
negi leeks and nikomi (or any other)
-batter
-sauces and garnishing powders
-options : egg, tenkasu
-hot plate and oil

Osaka style :
Options and garnishing (negi and nikomi) are added to the batter at the last minute. Each guest chooses additions or not.

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Negi, scallions, Spring onions…. that’s the base of the dish. You need lots of negi greens. Cut thinly.

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This is konnyaku eringi ginger nikomi (recipe here).
I am probably the only person putting this in negiyaki. The classic version is : konnyaku gyusuji nikomi.
The gyusuji is beef tendon, with the meat that stays around, and that’s a very cheap cut of beef. It is prepared the same way I prepared the eringi. You can make some other meat or mushroom stew as you like.

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BATTER, gourmande style :
Grated nagaimo (about 1/2 cup), flour (1 cup), fish flakes. And enough water to get a creamy texture. Whip well.

Grating the yama imo

Veg’ version : skip the fish flakes, replace water by vegan kombu dashi (recipe here).
Gluten free version : replace flour by rice flour.
Imo free version : replace by grated potato or corn starch + a little baking powder.

Options :

They are not necessary for the classic version, but if you feel more hungry or like them, add what you want, that’s the rule of the game (okonomi = what you want). These 2, you read about on many blogs, they are often found in the rest of Japan, not so systematically here in Osaka :

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Egg. The reasons to not add to the original batter :
-some people don’t want egg (it’s the biggest allergy in Japan)
– texture, with egg, it would make it a harder pancake. In many shops, they add the egg whole egg onto the rest, already on the hotplate and break it and mix with chopsticks.

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Tenkasu. Tempura crumbles.

Others :
beni shoga pickled ginger,
kimchi,
raw meat, raw seafood,
mochi (rice cakes, use the tiny cubes arare, or thin slices),
tofu, cheese,
other veggies, sausage, ham, veggie pickles (tsukemono), salty seafood…

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Heat the hot plate (your skillet). Pass oil with a kitchen paper.

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MIXING :
In a bowl, put a cup of negi, 1/4 cup of nikomi, other options, a whole egg if you use it, a cup of batter. You can add more fish flakes if you wish. Mix roughly with chopsticks or a fork.

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COOKING
Pour everything on the plate, at middle heat. You can cover or not. When it’s all hardened, flip with 2 spatulas. (I cut it in 2 to flip with only one spatula… who cares ?).

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TOPPINGS :

All optional, as you like it, if you want some. A bare negiyaki is good too.

Sauce and mayo :

-the sauce is a thickened and sweetened worcester. The original sauce (called Ikari) was a copycat of LeaPerrins, sold to Kobe’s Brit expats.
Here I have a ready sauce, which is plant-based. If you don’t have it, LeaPerrins steak sauce is very similar. Or thicken the liquid classic worcester with corn starch (simmer a little, sweeten to taste) or by mixing with ketchup. Many shops make their sauce that way.Use a brush to paint it on the top.

-the mayonnaise. It is made more liquid by adding either milk, white wine or lemon juice. (to make easy egg mayo /// to make tofunaise).
To make nice drizzles, put the sauce and mayo in some plastic bottles with a tubular top. I don’t have that.

Variations :
-ketchup
shoyu (soy sauce, thickened)
ponzu (soy sauce + citrus juice)
-steak sauces

Powders (found in Japanese grocery stores) :
kezuribushi fish flakes, or fish powder
aonori seaweed
shichimi togarashi, 7 spice mix

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SERVING
When it’s cooked, put the heat on minimum, decorate.
Let on the plate while eating. Cut small wedges that you push toward guests that can heat directly from the plate, or on a small plate, while the rest stays hot.

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Mushroom duet creamy sauce for one-bite steaks and soba

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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.

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Shiitake.

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Nameko (sticky mushroom).

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Stir-fried with onion, a little garlic.

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Creamed with coconut cream and milk and 1 tbs of potato starch. Salt. Pepper. You don’t need much as the mushrooms are very flavorful.

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Wagyu Japanese beef steaks, grilled on the plancha.
Medium rare was the less I could do with this thickness.

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With home-made matcha soba noodles, and the sauce.

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Arròs negre, black is the new rice…


That’s another style, the black paella. But it’s called arròs negre meaning black rice. The color is of course calamari ink.

other paella posts

I’ve used brown rice and made it small size in a pie dish. That dish was too thin to go directly on my induction stove, it was starting to melt… so I have placed it on the cast iron plancha.

That’s how I made it. I used a dose of nero di sepia (bought) and the juice that got out of the seafood as broth.
That’s slow food… like 3 hours of cooking on low heat.

The rice is cooked. It didn’t take the color as much as polished rice would.

I added the topping put on high heat to get the bottom crust.

Sweet red pepper to contrast the color.

The seafood is nothing great, a frozen mix (shrimp, clams, calamari) so I’ve stir-fried in olive oil with paprika and turmeric till crispy.

Yummm…..


Poulet mariné et taboulé de chou-fleur

A refreshing “barbecue” lunch.

First, a new version of cauliflower as a taboulé.

sanded cauliflower tabouleh

Then, a few hours in the fridge to let flavor mix and the cauliflower get cooked by the dressing.

Chicken marinated in olive oil with basil and Italian parsley…

…then grilled on the plancha.

Et c’est bon !

Teppanyaki teishoku, plancha menu

Teppanyaki, grilled on the hot plate, the plancha. That’s a simple way to cook meat. Today I had thinly sliced beef liver.

Teishoku, the menu, the set.

I just grilled the liver together with slices of dry garlic that neutralize its smell.

The final touch : fragrant sesame oil in the plate, ready to receive the meat.

Three quick sides : miso soup with tofu and wakame seaweed, kimchi and rice.

The rice is a mix of genmai (brown rice), red rice and mochi awa (mil).

The meal with 2 servings of rice :
Cal 716.3 F22.1g C92.1g P52.9g

The liver coated by sesame oil… yuuuuuuummmy !

September teppan

End of Summer food. Mushrooms, corn cob…
It’s no longer so hot. We have a typhoon, that’s a semi-decent air-conditioning system that does not deal with humidity. So I took out my teppan (steel hot plate). Mine is in cast iron, I hear it on the induction stove :

Beef liver.

Matsutake mushrooms. It’s easy : slice and grill. Season as you wish with sudachi lemon and salt.

I’ve grilled the corn in its original natural packaging, under the grill.

Soba meshi : street stall rice’n noodles made healthy

Soba meshi, it’s noodle rice. You can eat that delicacy on street stalls around here. They make it on the teppan, the Japanese hot plate.
That sounds like a weird carb orgy. Actually that’s not bad if you do it with lots of good ingredients. And anyway, that tastes good !

It’s green no ?

As you can see, it’s brown rice. Noodles of course. There is also calamari, onion, carrot, cabbage. It’s a stir-fry.
The sauce is simply low-sodium soy sauce. Not on the photo, I added garlic, chili pepper, nira (garlic chives). And raw ginger as topping.