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.

Emi’s okonomiyaki

Each family of Osaka has its secret recipe of okonomiyaki. This post is pure spying. I am going to reveal you how my friend Emi makes hers. It’s a delicious simple version very rich in eggs. Before you start, make you sure you have tasty farm eggs.

Then, you need thinly shredded cabbage. She cuts it with her big knife. The flavors are tenkasu (tempura crumbs) and thin slices of pork breast.

The batter : It’s about a tbs of grated yama imo (Japanese yam), water and flour. Whip.
In a bowl, mix batter, cabbage, some tempura crumbs and an egg.

To be always ready, Emi has a reserve of servings of grated yama imo in her freezer.

On the oiled hot plate, first some batter-cabbage mix. Then slices of pork. Then more batter. Then flip.

Then… Why that ? The goal is to make the surface uneven so the sauces will stay on top.

Garnishing : the sauces are poured on top and layered with a brush. Then she puts fish flakes.
So the sauce are :
-okonomiyaki sauce (a mix of the thick sauce and of the more liquid Worcester sauce)
-mayonnaise
And in between ?

Do you recognized ? It’s mustard that gives a spicy tone to the sauces.

So you know all the tricks, you can enjoy it at home too.

Rôti, farci, roulé. (Summer pork roast)

Dégusté : eaten with pleasure.
Rôti de porc farci , stuffed pork roast.

Farci : a pork filet mignon (soft sirloin) stuffed with cheese, herbs and dry tomatoes.

Emballé : wrapped in smoked bacon.

Rôti : roasted.

Coupé : cut.

Servi : Served with a tarte polenta.

An axoa with 1, 2, 3, 4 peppers…

Another Basque dish, to match the cakes. It’s called axoa, and you say that : “ashowa” like ” Ah ! shhh ! wah ! “. Because it’s …mmm, and you never make enough of it.

The name would refer to hashing, the meat, the veggies…

Veal is more common. I’ve used pork. To compensate the absence of the famous Espelette pepper for which this dish was invented, I’ve mixed :
-fresh long green sweet peppers
-fresh red paprika
-a bit of frozen hot Korean red chili
-some paprika powder