Modern yaki

DSC03639-001

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.

DSC03617-001

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.

DSC03624-001

Then on the plate, grill the noodles and more thin slices of pork belly.

2013-12-091

The batter-cabbage mix is the same as for okonomiyaki (more here).

DSC03629-001

Place pork on the noodles.

DSC03630-001

Cover with batter. Add tenkasu (tempura crumbs), pickled ginger and the rest of pork. Flip.

DSC03631-001

On the other side, add an egg.

DSC03633-001

Flip again.

DSC03637-001

Garnish with sauce, mayonnaise, fish flakes and aonori seaweeds.

Hot plate yakisoba with pickled ginger

DSC03644-001

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 :

DSC03652-001

Emi’s homemade. You can see the ginger roots in vinegar with leaves of red shiso that bring the color.

DSC03619-001

The cut ginger.

DSC03643-001

Ingredients are common with okomiyaki : cabbage (cut in squares), pork breast… and it’s the same okonomiyaki/Worcester sauce. Add to this negi leeks.

DSC03645-001

And the noodles. They are home-made egg noodles.

DSC03646-001

Simple and delicious.

DSC03649-001

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

Osaka negiyaki, powered up.

DSC01950-001

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)

DSC01920-001

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.

2013-10-212

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

DSC01813-001

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.

DSC01909-001

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 :

DSC01924-001

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.

DSC01921-001

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…

DSC01925-001

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

DSC01927-001

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.

DSC01928-001

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 ?).

DSC01934-001

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

2013-10-213

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.

DSC01957-001

Mushroom duet creamy sauce for one-bite steaks and soba

DSC00797-001
DSC00802-001

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.

DSC00777-002

Shiitake.

DSC00783-002

Nameko (sticky mushroom).

DSC00785-002

Stir-fried with onion, a little garlic.

DSC00792-001

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.

2013-10-07

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

DSC00800-001

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

DSC00812-001

Hot plate muffins with fig, walnut and cinnamon

DSC09955-001
DSC09961-001

A few home-made English muffins. I made half plain, half garnished with dices of fresh fig, walnut and cinnamon powder.

2013-09-26

The dough is made with 1/3 graham flour and a little coconut milk. I shaped them in circles. Cooked on the cast iron hot plate.

DSC09943-001

I’m in training. They will look more regular next time…

DSC09972-001

They are still delicious the next day : toasted, with a little coconut cream. topped with more fig, walnut and cinnamon.

DSC09953-001

DSC09949-001

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 !