今日の夕食は、夫からリクエストされていたお好み焼きでした。何度も書いていますが、我が家は最初に一銭焼きを焼いてからお好み焼きを焼きます。
Today’s dinner was Okonomi-yaki – my husband has been asking me to make it but there was one ingredient I couldn’t find – my friend got it for me! We always make Issen-yaki first then Okonomi-yaki.
一銭焼きは一般的な一銭焼きとは違って、昔神戸に住んでいた時によく行った欧米人がたくさん行くお好み焼き屋さんで「一銭焼き」と呼ばれていた、生地の上に天かすやネギや紅生姜を乗せてカリカリに焼いたものです。夫は、「毎日でも食べたい！」と言うくらい好き。
Issen-yaki isn’t usually like this but this is the version we used to have in a Okonomi-yaki restaurant in Kobe, where lots of western people used to go. First you spread the batter very thinly, then pour the mixture of tenkasu, green onion & pickled ginger then cook it until it’s nice and crispy. My husband was saying he could eat this every day.
お好み焼きには、このところベーコンをのせています。
I use bacon for Okonomi-yaki in the last few years.
美味しかったです。が、後に部屋中に残る匂いが困りもの。
We enjoyed it. The smell that lingers in the room is the only thing I don’t like about cooking Okonomi-yaki.