Why blue food? Why not blue food? It's often
as simple as adding food coloring at the right time.
Boiled robin's eggs
- Boil and peel an egg. Put
a drop or two of blue food coloring in a cup
of water, stir it, then set the egg in it. The water
should cover the egg. Let it soak, checking every 10
minutes to see if the color has deepened to the shade
you want. I find pale blue most appealing, myself.
- Just take a regular cornbread recipe - like country cornbread
- and use blue cornmeal in place of the regular stuff.
I got mine at my local farmer's
market; if you can't find it where you shop, some Amazon sellers have it.
- Made just like regular dorayaki,
except you add blue food coloring to the batter, and
fry the cakes on low heat so the browning doesn't obscure
the blue too much. There will be some browning, but
it should be light enough tan that the blue shines through,
especially on the bubbly side. The frying surface should
be hot enough that water sizzles on it but not hot enough
to make it skitter around, and turn the cakes as soon
as they look done.
Blue noodles -
homemade noodles, that is. I haven't tried food-coloring
premade noodles. So, make some noodles from scratch
- I like to make homemade
udon noodles, which are not hard at all to make
- but, before you mix anything up, add food coloring
to the water. Be liberal with it, especially if the
noodles will be going into something that may hide their
color, for example a dark soup or yakiudon. I add a
drop of red to offset the tendency to shade toward green.
- Okonomiyaki plus blue food
coloring! It looks even cooler if you make it with red
cabbage, as it turns purple when it cooks.
omurice - Make the omurice filling
as usual, and when you mix up the eggs for the wrapper,
add a few drops of blue food coloring. The blue egg,
white rice, and red ketchup makes this a patriotic-looking
dish - well, if you're American or French, anyway.
Blue onigiri -
Make some blue rice - see below - then shape it with your
hands or a mold to make onigiri.
Simple yet startling!
Blue rice - Make rice
as you normally would, except before you add the water
drop some food coloring in. I've made vivid blue sushi
that tasted great and weirded out everyone who saw it.
I used six drops of food coloring to 1.5 cups of water.
Use less or more depending on how deep you want the
color to be.
omelet - This is a rainbow
omelet that, guess what, happens
to be blue. The shading effect is very easy to do. Every
time you pour a layer of omelet, add a little more food
coloring to the remaining egg. For the omelet pictured
here I added several drops of blue and one of red (to
counterbalance the yellow of the yolk) for the last
Blue squid - My first
attempt at blue meat! Take a defrosted squid tube -
which should, in the manner of seafood, come sloshing
around in its own juice - and place it in a Ziploc bag,
juice and all. Add in a few drops of blue food coloring.
Shake and squish the bag around to mix the
coloring evenly with the juice, then let it sit in the
fridge. After a day the food coloring will have soaked
in, the squid will be Windex blue, and you can cook
it any way you like. Note: the color will be more vivid
on the outside.
- Just like takoyaki, except
- you guessed it! - add some blue food coloring to the
batter. I use three drops per cup of flour. This is
an especially funky blue food, as even without the coloring
octopus dumplings are pretty funky. Well, in the US
they are. In Japan they're fairly ordinary. But I bet
blue takoyaki would still be funky!
bread - This is made just like the rice, in
that you simply mix blue food coloring into the water
at the beginning. I add it in before proofing the yeast,
which means the yeast slurry looks especially gross.
The crust of the bread is pretty weird looking too -
a strange combination of blue and tan - but the bread
inside is, IMO, pretty in a Kool-Aid kind of way. When
making the French bread
pictured here I used about 10 drops of blue food coloring
in 1.8 cups of water, plus a drop of red to counterbalance
the slight yellowish tint caused by the brand of flour
mochi - This is coconut
mochi, with added blueberries. Oh, and food coloring,
of course. Well, you don't need the food coloring, technically
speaking, but this is the blue food page.
The white stuff, by the way, is katakuriko (potato
starch) which keeps the mochi from sticking together.
Mochi is sticky.