The final time I labored on this web page was the day it was revealed right here – July 19, 2004! We nonetheless make Otsu usually, particularly because the climate warms, and I assumed this favourite deserved some contemporary images and just a little replace. I initially offered this recipe exhausting and requested you to “hear up shut, as a result of I’m going to inform you about the most effective recipe I’ve come throughout all 12 months.” Lol. Daring! Twenty years on although, I stand by this sentiment. It’s an awesome recipe, and right here’s the story behind it.
July, 2004 – A pair weeks again Wayne got here dwelling, pulled a web page ripped from {a magazine} out of his pocket, unfolded it, and positioned it on my desk. It was a recipe for a dish named Otsu, and was from a neat little restaurant close by known as Pomelo. Pomelo is tiny — and once I say tiny, I imply it’s smaller than my kitchen right here at dwelling, the sort of place the place you’re feeling as should you can nearly attain out and contact all 4 partitions. The meals there may be scrumptious, and except you might be sitting at one in every of two tables, you’re going to get to see your meals ready to order on a 4 burner range as you sit at a trendy little counter overlooking the kitchen. We go to the Pomelo on Judah, there may be one other one on Church Avenue, and I feel that one could also be greater.
Otsu in Japanese can imply one thing is unusual; quaint; fashionable; stylish; spicy; witty; tasty; romantic. According to its namesake, this buckwheat noodle salad has a number of distinctive sides to it. It’s amazingly flavorful. It’s substantial. And it has a feisty kick to it whereas being cool and refreshing on the similar time. The noodles are tossed with a cayenne-spiked ginger-sesame dressing plus numerous cucumbers, scallions, and pan-seared tofu.
Otsu is nice in so many situations! Lunch, dinner, potluck, picnic, heat or chilly — this salad goes to be successful. After you eat a serving of Otsu, you’re feeling full however not sluggish, and you might be able to get on together with your day.
The recipe was revealed in a publication known as Tradition & Delicacies. I needed to share the recipe with you all so I emailed Rolf Bachmann at Pomelo and he was beneficiant sufficient to offer me permission. Take pleasure in!
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