Corniest corn muffins… Woah what a name! When I saw the title of this recipe from Baking From My Home To Yours by Dorie Greenspan, I knew right away this will be the first recipe I will try from her book. Yeah, I bought my first ever Dorie’s book not too long ago. 🙂 As a corns lover there’s no way I could say no to this.
After tackling our first takoyaki in Japan at Takoyaki Doraku Wanaka on our first day in Osaka, we went for okonomiyaki next for dinner. According to Tabelog, Fukutaro 福太郎 is ranked no. 2 in Osaka (at time of writing), so I had more than normal expectation for it.
We went at 6.20pm and was shown to another entrance at the side which opens up to another dining area. There are four to five tables with raised floor seating. There were no queue at that time but if I remember correctly the main restaurant were nearly packed.
What is the no. 1 must-do thing in Osaka? Eat!
Eat what? Takoyaki and okonomiyaki of course!
For two days, I stuffed myself with them. No regret. I’m glad nobody in my group complained because when we visited Tokyo later, I got request for more takoyaki and okonomiyaki. Haha
I’m a BIG fan of takoyaki. Yes, I ❤️ takoyaki. Having sampled many right in my home country and even cook my own takoyaki, I thought I won’t be surprised by it anymore. Wrong. Osaka’s version of takoyaki is really different; taste and texture wise.
I visited Takoyaki Doraku Wanaka main shop (main shop is called 本店 honten in Japanese) on my first night in Osaka. It’s less than a minute away from Sennichimae Doguyasuji (Osaka’s version of kitchen street). If you’re not in that area, do check out their website (http://takoyaki-wanaka.com/en/04_tenpo.html) for other branches.
I’m a big fan of butternut squash (also known as butternut pumpkin) ever since I made this grilled butternut squash dish. I recently bought one from the grocer and knew I need to try roasted butternut squash soup. Roasting butternut squash will enhance the overall taste to the next level, making it richer, sweeter and rustic.
One of the best kept secret about cooking is you don’t need fancy side ingredients and seasonings to bring out the best of your star ingredient. I believe it’s the same with baking. Therefore I pair it with just carrot and shallots.
This tofu side dish is quite similar to Steamed Silky Soft Tofu dish I made some 6 years back (woah!). As the title of the post suggest, this one has additional ingredients like egg, dried shrimps and glass noodles. Hey hey, I always welcome variety on my dining table. This tofu dish is fairly easy to prepare and all you need to do after that is steam it. Come now…
Don’t cha love chicken katsu (チキンカツ)? I do! Imagine fried breaded thin slice of chicken… so tender and yummy. What’s not to like?
First thing first, what’s katsu? Katsu is actually the shortened name for katsuretsu. And yes, katsu/katsuretsu means cutlet or schnitzel. It’s a dish that’s famous worldwide, originating from Austria I believe. Different types of meat can be used to make katsu such as veal, pork, chicken, etc.
The most common katsu in Japan is actually tonkatsu which means pork cutlet. In this post I’ll share with you on how to make chicken katsu (also known as tori katsu). And yes, I use this recipe for making tonkatsu too. I’ve made chicken katsu twice so far and lovin’ it both times. One of the characteristics of a katsu is the thin slice of meat. Use a meat tenderizer/pounder to make the meat thinner and also so that they fry evenly. With the use of breadcrumb, you also want the outer layer to be crisp after frying. For this, I really recommend panko breadcrumbs and a method I learned from Just One Cookbook on how to achieve and maintain its crispiness; by double frying. Now I know why the Nyonya inchi kabin recipe requires frying twice. *always learning hehe