Photo/Illutration “Chikuwa” fish cakes fried with dry condiment (Photo by Atsuko Shimamura)

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

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Toshiko Okuzono now devotes her energy to reaching out through YouTube.

As of June, her official channel, titled “Okuzono Toshiko no himekuri reshipi” (Okuzono Toshiko’s page-a-day recipe), has attracted more than 700,000 subscribers. While she has published more than 100 cookbooks, she ventured into this field two years ago as a new challenge.

Unlike recipe books that are bought by people who intend to cook, a characteristic of YouTube is that the viewers catch sight of the clips that suddenly pop up as recommended videos.

She says that the recipes must have an appeal so that people who dislike cooking or those who think they are too clumsy or see cooking as bothersome may feel like trying.

“I think it is a mission of home cooking experts to show people the ways that enable them,” says Okuzono.

The presence of her mother, who did not cook, lies in the background. Perhaps her mother had a preconceived notion that cooking is difficult and gave up thinking she could not do it. Her mother may have tried if a different approach had been offered.

“I want to tell people that even things that look bothersome may become fun if you look from a different angle.”

True to her words, Okuzono seems to be having a really good time in the YouTube videos. For example, when cutting a carrot into fine strips, she first slices the carrot at an angle, lays the slices sideways with a part overlapping the next one and cuts finely from an end.

“It feels good to empty your mind, immerse yourself in this world and cut,” she explains. “It’s fun if you give it a try.”

This message can be felt in all the clips.

This week’s recipe is an arranged version of one that garnered many views, and resembles tempura of “chikuwa,” a long fish cake with a hole that runs through the middle.

Tempura seems cumbersome since the batter must be prepared and not knowing how to dispose of the leftover batter can be a problem. To avoid getting leftover batter and being able to cook with a small amount of oil, Okuzono came up with a method of dusting the chikuwa with the required amount of flour first, then adding water.

This way, you can cook even a single chikuwa. It makes a perfect side dish for boxed lunches.

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Toshiko Okuzono (Photo by Atsuko Shimamura)

Toshiko Okuzono: Born in Kyoto city in 1962, Okuzono is an expert in home cooking. She has been introducing dishes that are fuss-free to make. She recently published “Chotto tsukutte mitakunaru otonano kashikoi tenuki gohan” (Clever and fuss-free dishes for grownups you may want to try), published by Gakken Plus.

BASIC COOKING METHOD

Main Ingredients (Serves 2)

4 chikuwa, 2 to 3 Tbsp flour, 2 to 3 Tbsp water, 1 tsp dry red shiso condiment (akajiso furikake) (or 1 Tbsp toasted sesame seeds [irigoma]), some sesame oil

1. Slice chikuwa at an angle, place in bowl and dust with flour.

2. Add water and mix. Add dry red shiso condiment or toasted sesame seeds and mix.

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Add water. (Photo by Atsuko Shimamura)

3. Heat frying pan and pour sesame oil. Cook both sides of (2) until golden.

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Cook both sides until golden. Push with cooking chopsticks so the inside of the end part will be nicely cooked. (Photo by Atsuko Shimamura)

About 160 kcal and 2.5 grams salt per portion (if dry red shiso condiment is used)
(Nutrient calculation by the Nutrition Clinic of Kagawa Nutrition University)

SHORT MEMOS

The flavor will change if “aonori” (dry green laver flakes), curry powder or other ingredients are used. To cook the inside of the end of the chikuwa, push against the frying pan with cooking chopsticks.

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From The Asahi Shimbun’s Jinsei Reshipi (Life Recipe) column

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