Bokkake is dish made in the shitamachi (working class area) of Kobe. Gyu-suji (beef tendon) and konnyaku (devil's tongue jelly) are simmered with mirin (sweet rice wine) and shoyu (soy sauce) until everything is tender. You can usually find bokkake as a topping to soba, udon, curry or okonomiyaki, even in croquette.
For this dish, the bokkake was put into a savory crepe-like pancake with cabbage and yakisoba (fried noodles)....630 yen (about US$6.30).
"Modan" is usually anytime yakisoba is added (I think it means "modern").
I got this at the department store the other day.
The lady selling it was giving out samples, saying it was filled with collagen (which means fat)....kind of gelatinous, but delicious.
I think there could have been more bokkake in the crepe, but it was delicious for lunch and very filling.
13 comments:
the collagen - that's why I like beef tendon, especially when used in Chinese beef stew. good taste!
what do you put into Chinese beef stew, Nate? (did you post about this already?) Sounds good.
Take care.
Kat
hahaha collagen is good for your skin.
Bokkake looks interesting! I just came back from a Japanese Restaurant. I want more Japanese food haha
Collagen very good for your skin, Phoebe, but maybe not the waist :) Hope you get more Japanese food!
Take care.
Kat
I've posted about Chinese beef stew. Made with flank steak but haven't made it here with tendons because I can't find.
hahaha true, that is why collagen cream is a safer way. You take care too!
okay I'll surf around your blog for it, Nate :)
safer and less fattening, Phoebe :)
Take care you two.
Kat
Droool...anything with noodles is winnas with me. I love that collagen stuff, don't they include it in pho too?
Hmm, don't know a lot about pho, Jenny, but it does sound good :)
Take care.
Kat
Oh BO-kkake. I thought perhaps the theme of the blog changed since the last time I checked.
nope hasn't changed Chad :)
Take care.
Kat
Hi Kat - That look like something I'd love digging into!
I should google for a recipe, Kirkk :)
Take care.
Kat
Post a Comment