Emi’s okonomiyaki

DSC03611-001

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.

DSC03583-001

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.

2013-12-091

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.

DSC03588-001

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

2013-12-093

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

2013-12-09

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

2013-12-092

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 ?

DSC03604-001

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.

DSC03613-002

Mini pumpkin patch and crunchy kabocha salad

DSC02508-001
DSC02547-001

I have a little collection of mini-pumpkin. So I made a kabocha sarada, a pumpkin salad. That’s a healthier alternative to potato salad.
It’s the ideal way to get a refill of vitamins in the darker season.

First, this is my basket :

DSC02523-001

4 minis. There don’t all have names. Well all pumpkins are called kabocha in Japanese.

DSC02526-001

A baby butternut.

DSC02528-001

The smallest is called a botchan kabocha. Botchan, it’s the last youngest son of a family, the spoiled brat.

If you want ideas to use pumpkins, browse :
my pinterest selection
and
Dissection of a Summer kabocha, no waste
and
Cinderella gourmande, recipes of golden carriage
and
kabocha keyword

So take any sweet pumpkin, steam it and take the flesh. Add the white part of negi leeks, a small onion thinly sliced, a little fresh ginger thinly minced. Season with salt and pepper. Mix well.

DSC07847-001

Add the juice and grated zest of 2 sudachi limes.

DSC08396-001

Renkon, lotus root. I buy them already peeled, sliced, cleaned and blanched, but you can do it yourself

DSC02740-001

Small cucumbers, cut in sticks. Add the cucumber and lotus into the kabocha mix. You may need to add water. Cover and let a few hours in the fridge.

DSC02504-001

The next day, flavors have mixed harmoniously.

DSC02516-001

I eat it over 2 or 3 days as a side dish, or as an item to fill a lunch box.

DSC02507-001

Romanesco ganmodoki

DSC09907-001DSC09877-001

がんもどきGanmodoki are one of the numerous tofu based specialties that you can find in Japan. You wonder how many there are ? Oh, hundreds :

The Tofu Hyakuchin (豆腐百珍 Tōfu Hyakuchin?) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year.

source

And they had no romanesco then, so recipes like this were added later.
We can buy different types of ganmodoki in tofu shops, at markets and supermarkets and use them in many dishes. Making yours is easy.
Romanesco is beautiful. I’m never tired of watching it.

2013-09-251

For the detailed recipe, see on the blog of the Gourmet that lives in Shizuoka. I simply changed the garnishing vegetables.

DSC09888-001

The stalks and leaves of the romanesco. I eat them too in soups or whatever. Here, I’ve cut thin sticks and steamed them. I’ve also steamed a few kabocha pumpkin sticks.

2013-09-25

ヒジキHijiki seaweed. We can buy them fresh or dry. That doesn’t make a big difference. Add water to the dry ones, wait 10 minutes.

DSC09928-001

I pan-fried them.

DSC09910-001

Served with steamed romanesco, raw myoga, and shikwasa lime juice as a seasoning.

DSC09912-001

A nice plant based lunch.

DSC09878-001

Deconstructed inari soba and 4 treasure mozuku soup

DSC08806-001DSC08815-001

Inari-zushi are sushi in little pockets like this (click). I wanted to make a variation , inari soba, with soba noodles instead of rice but I made a technical mistake, so the taste is here, delicious, but the shape, not at all… The second dish is a seaweed and veggie soup.

2013-09-071

Abura-age (fried tofu) simmered in a broth of soy sauce, paprika, with a little chili and garlic.
MY MISTAKE : I forgot to open the pockets before simmering. And later, that was… impossible without tearing all apart.

DSC08755-001 I have made kujo negi into threads :

DSC08775-001

I’ve salted slightly and mixed with fresh soba buckwheat noodles (boiled 1 minute, then cooled in iced water, drained).

DSC08812-001

So I’ve placed the noodles on top of the pockets. The project was to fill them.

DSC08784-001

Fresh edamame from kuromame (black soy beans)

DSC08785-001

You need to cook them. It’s possible to rub the pods with salt and boil them that way, or to open as I did.

2013-09-07

Inspired from a Chinese soup. I’ve cooked green and black edamame, dices of kabocha pumpkin and slices of okra. I’ve added sea salt and mozuku seaweed to the cooled broth. A few slices of sudachi lime bring fruity acidity.

DSC08804-001

Mixed baby leaves, plus mitsuba and cherry tomatoes.

DSC08801-001

My lunch !

DSC08821-001

DSC08824-002

Saba no misoni (miso mackerel)

DSC08422-001

DSC08437-001

鯖の味噌煮 saba no misoni, mackerel simmered in miso.
Mackerel is a smelly fish, isn’t it ? Not in this recipe. The rich sauce perfectly show-cases this rich fish.

2013-08-282

I first bring to boil 1/2 cup of sake with a few slices of ginger and a piece of chili pepper. On low hear, add the fish, cover. When the fish is done, add 1 tbs of miso, 1/2 tbs of brown sugar, simmer a little.

DSC08418-001

Serve with fresh ginger on top.

DSC08385-001

Renkon, lotus root. It’s a common vegetable in Asia. It is sold fresh or pre-boiled. That’s very different.

DSC08396-001

It has to be well washed, peeled. Then you can cook like a carrot, in multiple ways.

DSC08400-001

I stir-fried it. I sprinkled on it sudachi lime juice, and cut skin of sudachi.

2013-08-281

4 sides : steamed green peppers,
wakame konnyaku with fresh wasabi,
suimono (soup of shiitake mushroom,
hijiki seaweed and goji berries),
silky tofu.

DSC08411-001

A multi-dish quick lunch.

DSC08430-001

DSC08440-001

Summer inari-zushi

DSC05785-001
DSC05768-001 - コピー

Inari is the type of sushi contained in a sweetly soaked pouch of fried tofu. The pronunciation is Zushi in this word, inarizushi.
With season produce, they make a pleasant plant-based lunch.

DSC05728-001 - コピー

I told you that so far the rainy season was a dry one, but that’s changing as we are reaching the end : It rains seriously !

DSC05738-001 - コピー

I bought this. 油揚げ, abura age. They are slices of tofu, deep-fried.

DSC05751-001 - コピー

Cut and they become little bags to contain your sushi.

DSC05755-001

My rice is a mix of mochigome (sticky rice) and genmai (brown rice) . Flavored with kurosu (black rice vinegar), very little salt and grated carrot.

2013-07-031 - コピー

I rinsed the abura age pouches with hot water to eliminate the excess of oil, then simmered them in a little sweet broth (shoyu soy sauce, kurozato black sugar, chili pepper and laurel). I don’t want mine too sweet.
Toppings : edamame fresh soy beans, fresh sweet corn, sweet green chili, carrot.

DSC05774-001 - コピー

Served with kaiware daikon sprouts.

DSC05782-001 - コピー

Avocado romanesco chilled soup, zaru soba, frozen tofu

DSC05634-001

A fresh and green lunch.

コラージュ3

Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

DSC05637-001

That gives a velvety green soup, filling and refreshing.
DSC05612-001

This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

DSC05609-002

With goya.

DSC05622-001

Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

DSC05632-001

The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

DSC05645-001

DSC05649-001