Ochazuke’s Food Thread

[Ochazuke]

Okinawa Soba with Rafute:
It’s a simple comfort food from Okinawa, Japan (where my family is from).

Rafute (pork belly simmered in shoyu, awamori, and kurozato)

doesn’t look like much but takes at least six hours.

 

[Ochazuke]

サーターアンダギー
Sata Andagi
Okinawa Brown Sugar Donuts

Mostly just flour and Okinawa Kuro Sato (cane sugar). They’re fried at a low temperature to get that big crack that they’re known for. The name basically translates to cracked sugar smile.

 

[Ochazuke]

Chirashizushi
Hiramasa, chu-toro, and salmon with yuzu shoyu ikura (salmon eggs marinated in dashi, shoyu, and a bit of yuzu oil).

 

[BrunofromBrazil]

View attachment 263473 Chirashizushi
Hiramasa, chu-toro, and salmon with yuzu shoyu ikura (salmon eggs marinated in dashi, shoyu, and a bit of yuzu oil).

You forgot about the uni hahaha

 

[Ochazuke]

My latest batch of home-made sake. It came out better than I hoped.

 

[Ochazuke]

Coffee Jelly
Classic Kissaten treat. Some people hate my version since it’s a bit old fashioned. The trend these days is to use powdered gelatin for the sake of texture. I prefer using stick kanten which gives it a slightly less jello texture. Also easy to make vegan if need be since the thickener is derived from seaweed. Definitely more 80’s style flavor.

 

[Ochazuke]

Katsudon
Classic Japanese comfort food
Fried pork cutlet over a bed of rice with dashi and egg poured over the top and lightly set.

 

[Ochazuke]

Katsuo and hirame sashimi with sliced yuzu, shoga oroshi, daikon tsuma, and fantastic local shiso from Assawaga Farms. Also featuring Tensei sake.

 

[ian]

This all looks absolutely amazing.

 

[YumYumSauce]

Awesome! Great to see Okinawa being represented . Do you celebrate obon too? Would love to see what you put out.

 

[Qifgt]

I would tackle all above in my belly on one sitting. Look soo good