radish cakes

Osomatsu-san PS Vita game translation - Karamatsu 05 - Stand by the Second Son

Jyushimatsu: Yuuuum! More oden, please! 

Chibita: Ok. 

Osomatsu: Yep, oden tastes great again today. I’m glad we came all this way to eat it. 

Choromatsu: Chibita, hot sake, please. Oden does go well with it, doesn’t it? 

Chibita: ….You jerks, you brought enough money to pay for everything this time, didn’t you? 

Karamatsu: Heh… money? There is no meaning in attaching a price to the fantastic cosmos known as oden. 

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6

Tim Ho Wan

Finally, I got to take G to try Tim Ho Wan, a Michelin Star Dim Sum restaurant that opened a couple of stores in Manila just this year. Lines have always been (and still are) crazy long, but G and I chanced upon the Makati store relatively early and were able to get seats quickly. 

We ended up stuffing ourselves with very good, no-frills, dim sum - of course, the best-selling Baked Buns with BBQ Pork were the first things we got. With sweet thin crusts, soft bread, and saucy barbeque pork, these buns were served warm and were steaming delicious! My other two favorites were the Pan-Fried Radish Cake (nicely fried and crunchy outside and tender inside)and Beef Balls with Beancurd Skin (really, really juicy and soupy meatballs - highly recommended for meat lovers!). But of course, we thoroughly enjoyed all of the dishes we ordered. 

I guess the only warning I’d have to give, aside from the long lines, is that you have to refrain yourself from biting into the dim sum too quickly, as they are always served piping hot!

Goto Kamaboko, Tokyo

As you all seem to be digging the recent posts about my tasty Tokyo deep-fried treats, here’s another one for you… the Oden Koroke, or “croquette”, at Goto Kamaboko in Togoshi Ginza…

Looking at it, you’d never know this unassuming store front, one of hundreds of shops on this street famous for delicious delicacies, sells one of Tokyo’s most unique eats. You see, this little case holds mouth-watering magic…

“Oden” is a Japanese dish traditionally served in winter, consisting of potatoes, fish cakes, daikon radish, beef tendon and tofu, stewed in a dashi broth. Here’s a version my mother-in-law made when we visited a few years back…

Well, at Goto Kamaboko they use the potato as a base and have found a way to incorporate all the other ingredients of oden into a deep-fried croquette that tastes just like the original…

It’s uncanny how all the different flavors, including the distinctive soy-based dashi, come through after being mashed and bathed in hot oil…

No need to wait for winter to enjoy the taste of oden anymore. And all for only 70 cents a piece!!

GOTO KAMOBOKO

2-6-8, Togoshi Ginza

Shinagawa-ku, Tokyo

Japan

03-3781-5686