Okonomiyaki o-konomi-yaki is a Japanese savory pancake made up of a assortment of ingredients. The identify is derived from the phrase okonomi, that means “how you like” or “what you like”, and yaki this means “grill”. Okonomiyaki is predominantly associated with the Kansai or Hiroshima spots of Japan, but is commonly readily available all over the state. Toppings and batters are inclined to vary in accordance to region. In Tokyo, there is a semi-liquid okonomiyaki identified as ‘monjayaki.’
Kansai- or Osaka-model okonomiyaki is the predominant version of the dish, uncovered in the course of most of Japan. The batter is designed of flour, grated nagaimo (a variety of yam), drinking water or dashi, eggs and shredded cabbage, and commonly includes other components these as green onion, meat (typically thin pork tummy, normally mistaken for bacon), octopus, squid, shrimp, vegetables, konjac, mochi or cheese. Okonomiyaki is in some cases as opposed to an omelette or a pancake and may perhaps be referred to as a “Japanese pizza” or “Osaka soul food stuff”
Some okonomiyaki dining establishments are grill-it-oneself establishments, in which the server provides a bowl of uncooked substances that the buyer mixes and grills at tables equipped with teppan, or specific hotplates. They may also have a diner-design and style counter where by the cook prepares the dish in front of the customers.
In Osaka (the major town in the Kansai region), in which this dish is claimed to have originated, okonomiyaki is prepared significantly like a pancake. The batter and other elements are pan-fried on each sides on possibly a teppan or a pan using metal spatulas that are afterwards utilised to slice the dish when it has completed cooking. Cooked okonomiyaki is topped with ingredients that involve otafuku/okonomiyaki sauce (very similar to Worcestershire sauce but thicker and sweeter), aonori (seaweed flakes), katsuobushi (bonito flakes), Japanese mayonnaise, and pickled ginger (beni shoga).
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