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

Tamago-yaki scrambouille-yaki… (omelette roulee japonaise)



Tamago-yaki is the Japanese omelet you see everywhere as a side dish, in bento, on sushi…
To make it according to the rules, you cook it in a square or rectangular special tamago-yaki pan. You first cook 1/3 of the mix, you roll it finely and push on the side of the pan, then you add the 1/3 and you roll it around… The final result is a perfect roll of tamago-yaki.
Or … like on my photo, you don’t have the square pan…ahem. Well, you get a mass of omelet.
No problem ! Place the object on a sheet of parchment paper (or equivalent) and form a roll. Correct the shape with your hands while it is still hot. Let it cool. And unwrap a perfectly shaped tamago-yaki.
The taste is great anyway.

My recipe is sweet :
-2 eggs
-1 tbs of ligh (low sodium) soy sauce
-2 tbs of raw mirin (hon mirin)
-1/2 glass of water with powder of dry fish (the bottom of the pack of bonito flakes)

French Version :
……
C’est un plat passe-partout japonais, dont il existe 1000 versions. On peut avoir des problemes pour en photographier la realisation quand la cuisiniere est virtuose et si rapide.
Quand la gate-sauce est lente et pas trop douee… on a le temps de faire les photos.

On cuit 1/3 du melange, on roule parfaitement, on ajoute 1/3, on roule autour…
Et patatra, ca coule de cote, ca se casse…. shimatta ! (“merdre !”).
On rabat comme on peu.

On obtient un tas-yaki informe.
Alors on repare avec un makisu, une natte a sushi, un ustensile indispensable, vous devez absolument monter a Paris en chercher chez Mujin qui n’en a plus en stock… bon, OK, une feuille de papier sulfu, alu, plastique, c’est pareil. On forme un rouleau bien serre, on l’arrange a la main pour que la forme soit reguliere, et on laisse refroidir comme ca. Je n’ai pas invente la tricherie : je copie les Japonais. Ca triche meme dans les restaurants…

Voila, je ne suis pas Japonaise, je n’ai pas de poele carree kivabien (parce que je cusine a l’induction et que savapabien kanseparon). Et ben, tant pis, c’est bon quand meme.
Gout perso du tamago yaki : sucre.
2 oeufs,
1 cs sauce soja legere (moins salee),
2 cs mirin cru,
1/2 verre d’eau avec du poisson seche (un peu de poudre recuperee au fond du paquet de sciure de bonite).
En ce qui concerne la vraie recette veritablement authentique…aucune idee.