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Hiroshima style Okonomiyaki

Hey guys, here
bring a new dish very typical of Japan, is usually eaten at parties and informal gatherings of family and friends.

Ingredients for four people:

flour 1 cup water 3 cups dashi soup

4 eggs 2 cups cabbage cut very fine julienne
2 cups bean sprouts
12 sticks pork finely chopped 4 packages of yakisoba

And for the sauce:
yakisoba sauce or salt
okonomiyaki sauce
For toppings:
A stalk of spring onion cut tiny powder
nori nori and cut into very small pieces
small
To prepare, mix in a bowl the flour, dashi soup dashi and if you can mix it with water. In a very hot pan with a little oil, take a spoonful of the mixture of flour and dashi soup. Take a handful of cabbage and bean sprouts, put up or some pork and put another spoonful of the mixture over flour and dashi. Turn over with spatula and cook over low heat. While beam yakisoba fried on one side of the pan and aderézalos okonomiyaki sauce. Put the okonomiyaki over yakisoba noodles and press the top. Fry an egg on the side of the pan and Break his yolk with a spatula. Place the top of the egg okonomiyaki and returns to press. Serves okonomiyaki with egg on top. Put sauce and mayonnaise oknomiyaki. Nori powder sprinkled on top and chopped chives.
Repeat for up to four services. Well

and with that you're all, I hope you enjoy it and I contéis how it goes.

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Unagui It's time! Japanese Picoteo

Hello, how are you? I have days off on the beach so I have not included all the posts that I like, but right back to the load and energetically, to give you know good and how to cook Japanese dishes. Of course I love to send me feedback about any concerns you may have regarding this topic.

I come today to tell at this time of summer, which is still the seasonal Japanese dish is not kabayaki Unagui (eel first boiled, then grilled and kabayaki sauce).

At the request of some of you tell why you eat the Unagui in Japan at a given date in the year, particularly between late July and early August in the day called "Doyo no Ushi no Hi" (Day of the Ox ). It is said that this custom began in the Edo era. The fishing industry at that time suffered from low sales of eels and fish consulted one of the natural scientist Gennai Hiraga (1726 - 1779). That day was much heat as the eel is a very nutritious (rich in vitamin B1 and A, lowers blood cholesterol and contains DHA ... etc.) appointed him as a day of eating eel to beat the heat or the dojo no hi ushi not working well ... and this continues to this day. Must see things in the marketing!

The truth is that I learned this years ago thanks to my grandmother who lives in Tokyo, who first explained it to me one day I asked her to go buy Unagui.

Typically the Unagui be served in a beautiful bamboo box of black lacquer on the outside and red inside. And on a bed of white rice, but in this case, the rush, any dish you happen to catch a better hand. I have used a porcelain plate that is part of a dish "stolen" from my mother.

For me, the eel is a delicious dish, the eel meat is tender and smooth skin texture, flavor of the sauce is too sweet and blends well with the flavor of grilled eel.

this dish in a restaurant usually costs between 18 and 20 euros, and what you can do at home for about 10 euros.

eel is sold already cooked and frozen in the supermarket Tokyo-Ya, I know no other place in Madrid where to buy it.

is very easy to cook, eel gets its unopened bag in boiling water until see who is warm, and while we cook rice. Served over rice, and you're ready to eat! Hope you enjoy, let me know which one.

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How many incoming Japanese food that you may know me can say in a time?
sure if I tell Yakitori, Gyoza and Tofu, and you come to mind all these dishes and many more! What
I say the Edamame?
The Edamame, or what is, soya beans, is the first thing taken with a generous beer in Japanese inns (called izakaya). It's like you here in Madrid pidieras you a beer and some brave with your friends.
Unlike the hard, the edamame are low in calories , and very nutritious. I know I'm setting a bad example, because I love the rough me! I say this to give you an idea of \u200b\u200bwhat is usually required for tapas in bars in Japan.

Madrid can be purchased at Japanese supermarkets, such as the Tokyo-Ya, in the frozen section, typically cost about 3 or 4 euros bag of 250-300 grams. Preparation is crystal clear operator: get them out of the bag, you put them in a bowl of hot water, but not boiling, you can fill it with hot tap water, and leave about 5 minutes until you see that has thawed. Served warm or cold. After the runoff, and put them on a plate, with a pinch of salt. If I put a pinch of Maldon salt are much richer!

If you have any questions as you comment on the blog, just write me. I love talking about Japanese food and I will answer right away.

I hang a picture of a serving of edamame I prepared yesterday, so you can see what they look like.

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The things I like

I love Japanese food! Be because I come from family, eating good and from small, first Japanese food at home and English in high school. It seems that the taste for certain flavors is formed when you're small. The taste of soy, wasabi itch, smell and texture of azuki ... culinary memories of childhood are experiences that make us taste, do not you think?

addition part, I agree with many of the older vosotoros can also discover new flavors that we love, yet the flavors and smells that evoke us our earliest years are unforgettable.

YAKI GYOZAS

Yesterday I cooked with my mother, were spectacular! You know the recipe?

In Tokyo Yaki GYOZAS learned that perfect must have two textures: one side has to be a little brown ones, which is crisp, and on the other hand, soft, like paste a fresh tortelini. The photo can only be seen side of gyoza crisp. The gyoza can be done in two versions, a la plancha (YAKI GYOZAS) and boiled (ELP GYOZAS).

At the request of one of you I will tell you how to prepare GYOZAS YAKI:

First you will have to go shopping in a supermarket in the produce section, you have to buy half col, a clove of garlic (if you have no home), an onion, a slice of fresh ginger root, a sprig of garlic, and then in the meat department, you buy about 250 grams of minced pork.

Then a Japanese super, as in the Tokyo-ya (I swear I do not get commission for recommending it) you need a bag of potato starch ( katakurikó) , A bottle of sake (if you do not have a splash of white table wine worth to get away), a bottle of oyster sauce, a small bottle of sesame sauce, one bottle of soy sauce and pasta sheets of round to GYOZAS.

1) To begin, let chopping vegetables in a table: Pica fourth little cabbage well in minicuadraditos, do the same with the onion and the garlic, half an onion and garlic for two or three complete . Grate half a clove of garlic and a little garlic, ginger finger. Put all the chopped vegetables together in a bowl.

2) Now we will prepare the beef: In a large bowl put the ground pork. I put two tablespoons of soy sauce, two teaspoons of sugar, two specks of salt, and pour the grated ginger and year, two tablespoons of sake, two of sesame oil, oyster sauce two, two tablespoons of KATAKURIKÓ. Mix well, better hand, and when well mixed, take the vegetables and mix well. Let stand 30 minutes.

3) And now let's do Japanese dumplings! (Gyoza) Open the foil package to gyozas round. And with a sheet cojemos hand, we take a teaspoon of the meat paste mixed with verdurasy put it in the center blade. With a finger dipped in water, moisten the edges of the rounded blade and proceed to close the dumpling, taking good care of tiny folds to about 4 to have a nice shape. We repeat the procedure until we run out of plates. Important: you should be placing the gyozas you go by on a plate dusted with flour, because otherwise you end up hitting and breaking on the plate or frying pan, and that would be a shame.

4) And now it has the best hand, make grilled GYOZAS. In a large skillet that has a cover for their size, high on fire, threw a couple of tablespoons of sesame oil extend it across the pan. When we see that the place is very hot in the pan gyozas that are not crammed, falling properly and not stuck together. It is important that you know that only become GYOZAS YAKI grilled on one side, and that the thanks is to create two textures, crisp as I had explained and other soft. When you see that are golden, you catch a glass of water, above ye lay GYOZAS without lowering the fire and tapáis with the lid. Once the water has dried the serve with the crispy side up.

Served on a flat plate with a deep dish with soy sauce mixed with a dash of vinegar. There who would take a Japanese hot oil that has chili, but that is a matter of taste. Picante are also great.

's it. hope you have the recipe and found it interesting that intentéis do at home, me I love receiving your comments!