The final time I labored on this web page was the day it was printed right here – July 19, 2004! We nonetheless make Otsu frequently, particularly because the climate warms, and I assumed this favourite deserved some recent photographs and a bit of replace. I initially offered this recipe laborious and requested you to “hear up shut, as a result of I’m going to let you know about the very best recipe I’ve come throughout all 12 months.” Lol. Daring! Twenty years on although, I stand by this sentiment. It’s an ideal 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 when you can virtually attain out and contact all 4 partitions. The meals there may be scrumptious, and except you’re sitting at considered one of two tables, you’ll 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 larger.
Otsu in Japanese can imply one thing is unusual; quaint; trendy; stylish; spicy; witty; tasty; romantic. According to its namesake, this buckwheat noodle salad has just a few 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 eventualities! Lunch, dinner, potluck, picnic, heat or chilly — this salad goes to be a success. After you eat a serving of Otsu, you’re feeling full however not sluggish, and you’re able to get on together with your day.
The recipe was printed 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 provide me permission. Take pleasure in!
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