Showing posts with label japanese food. Show all posts
Showing posts with label japanese food. Show all posts

Saturday, November 14, 2015

Hojoko, A New Izakaya in Boston, MA

When the owner of O Ya, Tim Cushman, opened up Hojoko, everyone was naturally excited about the new izakaya in the Fenway Kenmore neighborhood. The large restaurant is located inside the Verb Hotel and has a cool funky vibe. They also play anime movies on the back screen!

Hojoko
Food-wise, Hojoko is good, but the menu can be hit-or-miss, not for the flavors necessarily, but for the price.

One of the items I would recommend ordering is the Torched uni, soy, olive oil, shiso, parsley, nori butter, toast ($14)
Hojoko
They gave a good amount of the creamy uni, though the star of the dish is the umami-packed nori butter. You don't want to give that up even after you're done with the toast! This is definitely one of their more unique and creative dishes.

Funky chicken ramen (rich chicken broth, soy egg, menma, robata-grilled koji chicken). This used to be $9 which was a great deal but they've raised the price to $12 last time I returned.
Hojoko
It was still a lovely bowl of ramen, though, especially if you're looking for something lighter than the usual, rich tonkotsu broth. And I do love the grilled chicken that it came with.

Hojoko's cocktail list is a fun one, though. There are Asian inspired drinks like the Chiyoda G&T (Beefeater gin, ponzu, avocado oil, tonic, black sesame, $12)
Hojoko

Thursday, December 6, 2012

Learning to Make Okonomiyaki! (Recipe)

No, I'm not talking about going to Gaja and putting the batter on the grill, but actually making okonomiyaki from scratch! It's one of the many classes that Yoko Issasi teaches in her Japanese Foodstory class. Each of her small group class takes place in a small studio downtown, around a large wooden table that she outfitted herself.


OKONOMIYAKI RECIPE
First, you have to make the flour mix, which is:
1 cup or 4 oz of weak flour, can be substituted by cake flour
1 cup dashi stock, and ..
1/2 cup yamaimo (slimy yam)
If you've never had yamaimo .. it's a yam like you've never had. When you grate the yam, you will get a bowl of slimy stuff!
In a large bowl, put weak (or cake) flour with dashi stock. Whisk well until smooth, then add grated yamaimo and mix well.

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