Oroshi udon, Kyoto style noodles

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Oroshi udon literally means grated udon. That’s not that the noodles are grated, but because some grated daikon radish (oroshi daikon) garnishes them. It’s very refreshing and many Japanese style fast-food offer this dish : chilled udon noodles, grated daikon and tsuyu sauce.

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細うどん hosoi udon, thin udon noodles. They are said to be Kyoto style udon, but they are popular in Osaka too. I think thicker udon is better for Winter dishes and these are more refreshing.

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The grated daikon radish, cut negi leek greens a few flakes of togarashi chili.

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It’s tsuyu.
I made a fish flake dashi (recipe here), flavored with soy sauce and a little brown sugar. Served chilled.

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卵焼きtamago yaki (Japanese omelet rolls) and okra.

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Cream water melon. Taste is like the red one.

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North North West, eating the Ehomaki sushi in 2012 (Japanese Spring Festival)

Setsubun is today ! For this Spring festival, all Japan throw beans and eats ehomaki (horoscope sushi).

Previous Setsubun posts.

ehomaki
Source.

Every year, we eat them in a different direction. And I have a branch of holy on my table… I don’t know why. There is tradition surely, but I have no idea. I have research.

This year : shiitake mushrooms, shrimps, nanohana (rape greens), shiso leaves, kombu seaweed, spicy tarako fish eggs.

I made a leek tamago-yaki rolled omelet and bought bonito “tataki” (broiled around, raw inside).

Making the maki-zushi. Rice cooked with kombu seaweed. Black sesame sushi rice. Many items in the roll…

Eat one without cutting it, while facing the good direction.

This year it’s North North East.
Eaten ! Let’s have a year of happiness… More about Setsubun in next posts :


Setsubun grilled fish

Home-bento du jour. No fuss.

There are simple days. And days of little sun, which is expected in this season. That’s a bento (lunch box), eaten at home.

Tamago-yaki, Japanese rollomelet. With nira.

photo-recipe of idiot-proof tamago-yaki(click here)

Steamed hakusai (napa cabbage).

Natto and wasabi.


Kabocha miso soup. I had skins of kabocha pumpkin as I took only the orange puree for another recipe. The skin is good too. Reheated in hot water, just added miso paste. It’s sweet and pumpkinesque.

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono (via Gourmande in Osaka)

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono Chakin 茶市 is a piece of fabric used to wipe accessories during tea ceremony. So this is chakin-zushi or a fukusa-zushi. Classic filling is sushi rice and rehydrated dry vegetables (shiitake, daikon), and a shrimp is added to them. Today I filled with some Summer chirashi(-zushi), it's big dish sushi garnished with tsukemono (veggie pickles). Cook rice on sushi mode (nearly al dente) or reheat some genmai brown rice. Add the vinegar (just black vi … Read More

via Gourmande in Osaka

Chakin egg sushi, natsu chirashi and pink lotus root tsukemono

Chakin 茶市 is a piece of fabric used to wipe accessories during tea ceremony. So this is chakin-zushi or a fukusa-zushi.
Classic filling is sushi rice and rehydrated dry vegetables (shiitake, daikon), and a shrimp is added to them.

Today I filled with some Summer chirashi(-zushi), it’s big dish sushi garnished with tsukemono (veggie pickles).

Cook rice on sushi mode (nearly al dente) or reheat some genmai brown rice. Add the vinegar (just black vinegar for me) and sesame seeds, mix while you make fresh air with a fan.

Quick tsukemono : shredded cucumber, daikon radish, carrot and goya, salt, a little black vinegar… wait 20 minutes.

Squeeze liquid out of veggies and combine with rice. It’s a Summer style chirashi.

For the tamago wrap, beat eggs, a little soy sauce, mirin, a little sugar and 1 ts of cornstarch (mixed with 1 tbs of water) per egg. Beat well. You make 3 or 4 with 2 medium sized eggs.
Making nice thin yellow wraps is not complicated : pass your eggs to get rid of bubbles, heat a pan, pass oil with a paper, pour eggs, and cook very slowly. Turn when it’s solid, cook very little the second side. I had the patience for one. LOL. Another is “golden”… and the third (photo above) shrinked because overcooked. Too hot today…

Wrap and fix with yellow nira.

One is perfect… enough for the photo.

The over-cooked one was cut and added to the chirashi.

Renkon is the root of lotus flower. It looks like a long radish but it has funny holes inside.

I don’t like it raw. So I peeled, sliced, salted, let 15 minutes, rinsed, boiled 1 minute, rinsed. It is still very crispy.

It’s a umboshi (plum pickle) colored with shiso. I took the flesh and some vinegar to add to the lotus roots.

In the fridge till the next day.

(for the meal with 1/2 of the chirashi dish on the photo)
Cal 338 F7.8g C62.8g P14.4g

All meals of June 2010 : Illustrated Menu