Looking for yummy otsu recipe please!
- Thread starter frankiec
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frankiec
happy baby
- 3 Apr 2008
- 10
- 0
- Thread starter
- #3
Oh, oh! Lost in translation again
Thank you for your time! Actually, it is a noodle dish that I found on the site 101 cookbooks. Unfortunately the person removed the actual recipe because they were re-writing it and did not want to confuse people. That leaves me and others hungry and wanting to make it! I would rather be confused!:gohan:
Thank you for your time! Actually, it is a noodle dish that I found on the site 101 cookbooks. Unfortunately the person removed the actual recipe because they were re-writing it and did not want to confuse people. That leaves me and others hungry and wanting to make it! I would rather be confused!:gohan:
undrentide
Japa'n vagyok
- 18 Jan 2006
- 3,652
- 310
If it is not "otsumami" as pipokun suggested, we need to know the name of the dish you're looking for... I'm Japanese but have never heard of a dish called "otsu".
If you do not know the name, at least you can explain what it is like and what ingredients are used if you can remember what you've read from the recipe site.
If you do not know the name, at least you can explain what it is like and what ingredients are used if you can remember what you've read from the recipe site.
frankiec
happy baby
- 3 Apr 2008
- 10
- 0
- Thread starter
- #5
One of my favorite recipes is the Otsu soba recipe from a restaurant called Pomelo in San Francisco. The trick to this dish is being patient when cooking the tofu. Make sure it browns nicely.
Otsu
Ginger-sesame dressing:
zest of 1 lemon
1 1/2 oz. cleaned ginger, thinly sliced
1 T. granulated sugar
3/4 t. cayenne
3/4 t. salt
1T. fresh lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
2 T. canola oil
2 T. pure sesame oil
In a food processor (or with mortar and pestle), combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined.
Soba Noodle Salad:
8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
1/5 block (3 oz) firm tofu, cut to 1/2" cubes
2 T. canola oil
1 T. chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
Sprinkle sesame seeds + cilantro sprigs for garnish
Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs.
O.K. I found one on another site (Chowhound.com) and cut and pasted it here. I guess my only question is weather or not this is somewhat authentic or just a western knockoff? This is not the one on the "101 Cookbook" site as she took her's off to re-write it but this is the restaruant that she refrences. Thank you guys for all of the attention you paid to my questions. Is this dish anything like something that you know? Happy eating!
Otsu
Ginger-sesame dressing:
zest of 1 lemon
1 1/2 oz. cleaned ginger, thinly sliced
1 T. granulated sugar
3/4 t. cayenne
3/4 t. salt
1T. fresh lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce
2 T. canola oil
2 T. pure sesame oil
In a food processor (or with mortar and pestle), combine lemon zest, ginger, sugar, cayenne, and salt and process to a smooth puree; add lemon juice, rice vinegar and soy sauce. Blend well. Slowly add canola oil and sesame oil until well combined.
Soba Noodle Salad:
8 oz. portion frozen soba noodles, thawed and softened in boiling water and rinse in cold running water (or equivalent dry soba noodles, cooked according to package instructions)
1/5 block (3 oz) firm tofu, cut to 1/2" cubes
2 T. canola oil
1 T. chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons
Sprinkle sesame seeds + cilantro sprigs for garnish
Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated; add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy; beware of possible splattering; drain over paper towels; in a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber and 2-3 oz dressing, toss well; arrange salad in center of large plate and top with fried tofu. Garnish with sesame seeds and cilantro sprigs.
O.K. I found one on another site (Chowhound.com) and cut and pasted it here. I guess my only question is weather or not this is somewhat authentic or just a western knockoff? This is not the one on the "101 Cookbook" site as she took her's off to re-write it but this is the restaruant that she refrences. Thank you guys for all of the attention you paid to my questions. Is this dish anything like something that you know? Happy eating!
undrentide
Japa'n vagyok
- 18 Jan 2006
- 3,652
- 310
It sounds nice and delicious but is definitely NOT authentic "Japanese" dish.
Soba (buckwheat noodle) is served with special tsuyu (sauce/soup) whose basic indredients are soy sauce, dashi (stock) from bonito, and sugar (or mirin).
There are many variations of soba dishes, some served hot, some served cold, with various toppings, but there won't be any
- ginger (some add wasabi to the tsuyu)
- sesame (some may sprinkle some sesame as garnish, though)
- lemon (something from the West)
- vinegar
- oil (except the oil from tempura...)
- cilantro (very exotic)
- cucumber
- tofu
The dressing of sesame oil, vinegar and ginger, and cucumber topping remind me of another dish called "hiyashi chuuka" cold Chinese noodle served with cucumber, ham, thinly fried egg, red pickled ginger, etc. But again it is not a Japanese dish, though very much common in Chinese restaurants in Japan.
Soba (buckwheat noodle) is served with special tsuyu (sauce/soup) whose basic indredients are soy sauce, dashi (stock) from bonito, and sugar (or mirin).
There are many variations of soba dishes, some served hot, some served cold, with various toppings, but there won't be any
- ginger (some add wasabi to the tsuyu)
- sesame (some may sprinkle some sesame as garnish, though)
- lemon (something from the West)
- vinegar
- oil (except the oil from tempura...)
- cilantro (very exotic)
- cucumber
- tofu
The dressing of sesame oil, vinegar and ginger, and cucumber topping remind me of another dish called "hiyashi chuuka" cold Chinese noodle served with cucumber, ham, thinly fried egg, red pickled ginger, etc. But again it is not a Japanese dish, though very much common in Chinese restaurants in Japan.
