Once again, I paid another visit to my new favorite restaurant, Musha in Torrance. This time, I sat at the 'bar' in front of the chefs and got to see what they were brewing. Chef totally knew I was trying to sneak out with some recipes haha. I was asking him questions left and right about each dish that we had. Each time, he would look over at his coworker, to make sure he wasn't listening in on the top-secret conversation. Anyway, I looked at the menu and saw that this dish was described as Musha's most popular dish. The chef said it was kind of like okonomiyaki, but served on top of soba buckwheat noodles, which he called Hiroshima Okonomiyaki. Hell yeah.
Okonomiyaki means 'as you like it' in Japanese and is a mixture between a pancake and pizza and includes shrimp, eggs, katsuoboshi (the bonito fish flakes that look like pencil shavings from a No.2 Ticonderoga pencil). And served with brown sauce or mayonnaise. Love Japanese mayonnaise.
Musha's adds sauteed octopus in their version. I love watching bonito flakes dissolve over hot food. Gives a feeling that it's alive haha. The dish was excellent and here's my version of it, which looks almost exactly like Musha's. Here are some other links regarding okonomiyaki:
(1) Boil soba noodles till al dente and shock in cold water. Strain and set aside.
(2) In a pan, start boiling some chicken broth and add a little soy sauce, sake and some instant dashi stock powder (dashi no moto). Once it's hot, add 6 scrambled eggs in there and cook till they are done.
(3) In another pan, pan-fry the soba noodles in hot oil over medium heat. It's ok to get them crispy if you like that. That's how i cooked mine.
(4) Once the noodles are crispy on both sides, carefully slide the egg omelette on top of the noodles. Add a nice coating of teriyaki/brown sauce (recipe to follow) and throw it in the oven for about 10 minutes on 350.
(5) Garnish with red ginger, green onions and bonito flakes. Add more sauce if you like it to be tastier.
My Ghetto Teriyaki Sauce
(1) In a small pan, start reducing soy sauce and sake.
(2) Add a few drops of Worcestershire sauce and balance out the saltiness/tanginess with sugar.
(3) Add corn starch to thicken. If there are starch lumps, pour the sauce threw a small sieve or strainer.
If anyone knows where I can get good okonomiyaki, I'd love to try it out. Thanks for reading.
Sunday, April 09, 2006
Posted by e d b m at 2:28 PM