大根のそぼろに Daikon no Soboroni, like 肉じゃが Nikujaga , is another signature dish in Japanese home-styled cooking. Ironically like many such dishes, Daikon no soboroni is unfamiliar to many who are accustomed to relating Japanese cuisine to the dishes which are available in Japanese restaurants and delis, not places where one would readily find dishes of the Japanese home, especially in Singapore. But I love these dishes for their simplicity in technique, yet so full of おふくろの味 “flavours of the home”, just what one needs to warm the stomach and the heart after being so tired of eating out. It is extremely easy to prepare and takes very little time to do so.
When we were in Tokyo for the first time back in 2009, everything was literally a culture shock for us, despite having prepped up for it a couple of months before that with internet research and guidebook reading. Although both being very built-up Asian cities with a strong urban infrastructure, Singapore and Tokyo are vastly different. So almost everything was interesting, intriguing, puzzling to the point of being bewildering. This perpetuated through every aspect of our brief glimpse into the lives of the Tokyo people. It starts with the morning mad rush at JR Shinjuku station, where everyone moved with such fast pace in a concerted clock-work fashion, yet with immensely high levels of artistry and rapport no one knocks into each other. Yet the peak hour trains are so jam packed, the train companies need to call upon a special “task force” employed specifically to nudge and push passengers onto the trains to make sure that everyone gets to work on time. This is when being squished and squashed, jostled and pushed is inevitable! There are times when the trains are so congested it seems like in comparison, sardines in a can could breathe better! A world of ironies…
Yet at night Shinjuku transforms into a totally different world, a complete paradigm shift and reveals its Mr Hyde. Along the streets of Kabukicho, Ni-chome and San-chome lie every thinkable ounce of carnal pleasure and worldly decadence. Sex shops, pornography parlours, izakayas, nightclubs, gay bars, sleazy saunas… bearing strong and powerful juxtaposition to the buddhist temples and shinto shrines we’d visited in the daytime.
The food culture in Tokyo was also quite intriguing. We are accustomed to buying canned drinks and occasionally packets of snacks or snicker bars from vending machines over here. Yet in Japan, practically everything, from a fresh organically grown apple, to a hentai soiled panty could be peddled in vending machines! More commonly, vending machines in Tokyo serve a greater purpose. One could order a meal through vending machines placed outside an F&B establishment, and customise everything in accordance to one’s preference from adding of toppings on a ramen, ordering an additional side dish, to upgrading a miso jiru to a ton jiru that goes with the 牛丼 Gyudon. This saves the hassle of the already busy shop staff who could now concentrate on handling the food and not the money!
I made this based on the recipe provided on my dear friend Wendyinkk’s “copycat version” of the famous “Kedai Mee Onn Kee Beef Brisket Noodles 安記牛腩粉麺” from the equally if not more famous “36 Stalls”, the oldest food centre in Kampar Town, Perak. Silly me unintentionally “bastardised” it by being overtly zealous with the ingredients. Apart from the standard beef brisket, I’d added tripe and my favorite beef tendon as well. It was only after I’d made the dish when I went online to search for more photos and description of the original version and to my greatest “horror”, the real McCoy actually looked remarkably simpler and impoverish in looks. So is my version like the actual Onn Kee Beef Brisket Noodles, well I really don’t have an answer to that. But one thing I do know is that it taste quite delicious. 🙂
Haven’t had Teochew-styled steamed fish in quite a while. This used to be such a common and popular fare on our dining table, but since my mum passed on and my sister moved out after she got married, this dish stopped appearing for quite a while. Just two weeks back I saw my friend Hock Chai from Zi Zai Restaurant in Penang featuring this dish on his facebook and sent me craving to have a taste of it again.