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Okonomiyaki: Japanese Comfort Food [Anglais] [Broché]

Yoshio Saito

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Description de l'ouvrage

8 août 2012
For Chef Yoshio Saito, learning to cook traditional Japanese food at his mother's side was a treasured part of his childhood. When she died when he was fourteen, he decided to honor her memory by learning how to cook her recipes and more. In this cookbook, Chef Yoshio, a Tokyo native and trained French/Japanese fusion chef, introduces today's modern home cook to Okonomiyaki, one of the most popular comfort foods in Japan. Okonomiyaki, although difficult to describe, can be likened to a savory pancake or pizza-like dish that is cooked on a griddle. Following on the tail of the popularity of sushi, Okonomiyaki is an exciting dish just becoming known in the United States. It uses a wide range of ingredients, including meat, seafood, vegetables, pasta, and more. When Chef Yoshio walks into an Okonomiyaki restaurant, he always gets the sense that his mother is there, helping to create the wonderful smells. For him, the taste of Okonomiyaki is the taste of home. Gathering his favorite recipes, Chef Yoshio shares his tips for three major regional styles of this comfort food in this cookbook-Hiroshima, Osaka, and Tokyo styles. As well as introducing classic Okonomiyaki dishes, Chef Yoshio shares his creative new dishes that expand the possibilities of Okonomiyaki.

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Chef Yoshio Saito learned to cook at his mother's side in Tokyo, cooking his first curry at fourteen, right before his mother's death. Although his traditional father discouraged his passion for cooking, Yoshio persevered, learning classical Japanese and French cooking from his older sister, a student of Miyuki Iida, the Julia Child of Japan.

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Amazon.com: 4.7 étoiles sur 5  9 commentaires
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A Wonderful (and Practical) Introduction to one of the tastiest Japanese cooking traditions 23 décembre 2012
Par PL - Publié sur Amazon.com
Format:Format Kindle|Achat authentifié par Amazon
For those not inclined to read a long review, I'll start with the punchline: this book should be considered indispensable by any fan of this wonderful Japanese dish. I strongly encourage anyone new to Okonomiyaki to start with Osaka (Kansai) style. Those experienced with any given style will find Mr. Saito's book to be an inspiring guide on their trip down the Okonomiyaki rabbit hole!

We first looked into Okonomiyaki after a friend from San Diego posted a picture of what turned out to be an Osaka-preparation to her Facebook page without a caption. Being foodies, we couldn't let something as unusual-sounding as a pancake made with shredded cabbage and garnished with shaved dried tuna, pickled ginger, seaweed and a special sauce made specifically for the dish go untried. Though we're happy to try new recipes on our own, given the unusual list of ingredients we decided that our first experience should be with a professionally-prepared dish made by an experienced chef- that would give us a benchmark. Though we live in a large metropolitan area, not a single restaurant seemed to have Okonomiyaki on the menu. A google search yielded one attempt to provide a worldwide list of places serving Okonomiyaki, however. ... and jackpot! The one place listed in our area no longer had it on the menu, but the 85-year-old chef was experienced in making five different styles, and was only too happy to make it to order with a day's warning! After trying a few different styles for inspiration and as a measure of the quality of our own attempts, our friend in San Diego sent a "care package" containing Okonomiyaki flour, Okonomi sauce, tempura bits (Tenkasu) , and shaved bonito flakes (Katsuobushi). We were instantly hooked. It was the night after our first (happily, successful!) attempt at Kansai Okonomiyaki that we found this wonderful guidebook to the broader world of this delicious dish.

Our favorite (thus far) is Kansai/Osaka style with pork belly (just ask your supermarket butcher if they don't normally have pork belly on the shelf). We make the dish healthier by trimming all of the fat off of the pork belly and just using the meat (chopped). We find one pound or so of untrimmed pork belly yields enough meat for two Okonomiyaki. If you don't have a Japanese market in your area, you might try eBay and Amazon for the flour, Beni Shoga (red pickled ginger), Katsuobushi, Tenkasu, Aonori (seaweed flakes) and Okonomi sauce. We use Kewpie brand mayonnaise (a Japanese favorite) but I think most any high-quality relatively neutral (not sweet) mayonnaise would work well. If you're in a hurry, try using the angel hair shredded cabbage sold in 10 oz bags in many supermarkets for use in making cole slaw.

Okonomiyaki is quick and easy-to-make, probably unlike anything you've ever tasted, and almost impossible to describe in terms of other familiar flavors. It instantly became (and remains) our family's favorite comfort food. I'm sure we'll keep coming back to Mr. Saito's book for ideas and inspiration for years to come- it's written with the love, thoughtfulness, creativity, and sense of culinary adventure that a cooking tradition this wonderful deserves.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Delightful 6 mai 2013
Par Matthew Amster-Burton - Publié sur Amazon.com
Format:Format Kindle|Achat authentifié par Amazon
Okonomiyaki is still one of the least-known Japanese foods outside of Japan. This book should help shed a little light. It's funny, quirky, and full of good recipes, and the author is clearly crazy about the food. And the photo of the Boston-style Lobster Okonomiyaki is hilarious.

The book is also practical: the author knows that most people who make okonomiyaki at home use a flour mix, and he includes plenty of recipes that begin with the mix. You can then move up to making the batter from scratch, and from there to the graduate-level Hiroshima-style pancake.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Oh, I know the feeling! Okonomiyaki!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 16 juillet 2013
Par Borderbumble - Publié sur Amazon.com
Format:Broché|Achat authentifié par Amazon
This book I knew I had to buy. And I love it! It brings back so many great memories of Osaka, Japan! Yoshio! You do your daughter honor for this book! (My heart goes out to you!) And you reminded me of one of my favorite trips with my recently departed husband. We were in that basement of one of two twin skyscapers that had that reproduction of a 17th Century traditional Japanese town, complete with various small restaurants, including this wonderful okonomiyaki cafe. The chef made our order... but included two additional, extra-large okonomiyaki as well! Poor Masako! She was trying to address the mistake in the order without causing loss of face on behalf of the chef. Finally, he explained why the extra two. He had mistaken my six-foot-seven, 400-pound husband with long wavy hair as a sumo wrestling student and could not understand why we didn't order enough for him!! We tried to explain to him that my husband was not a sumo wrestling student, but he thought we were trying to hide his identity. Well, he did eat both and some of the other two!! He might not had been a professional student, but he did have the heart and body of a sumo wrestler. (What a compliment for a gaijin!) I love your book. I can taste what I had, and now I get to make it for myself and my family. Thank you again for such wonderful memories that is now in my own kitchen.

And you're right. How DO you describe what okonomiyaki tastes like???? All I can say is: YUM!!!!!!
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 where are they ? what are they? 19 novembre 2013
Par Libby Weiner - Publié sur Amazon.com
Format:Broché|Achat authentifié par Amazon
Some ingredients were not identified for non Japanese speakers. We were not told where to buy these things either. For that reason I could not give this book a higher rating. The directions themselves were quite clear and I will try to make okonomiyaki with some substitute ingredients.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Real Japanese food 6 septembre 2013
Par John F. Panarelli - Publié sur Amazon.com
Many don't know it, but Japanese people do not eat sushi and sashimi all day. This book describes the authentic Japanese diet, fresh seasonal vegetables, many different soups and stews, etc.
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