We had Okonomi-yaki for dinner today.  My husband loves it but I think I haven’t done this for a long time.  We go to Osaka Kitchen often now, maybe that’s why.  Although we don’t actually have Okonomi-yaki there so often, somehow I connect the restaurant to Okonomi-yaki.  We’ve been using bacon in the last few years because the thinly sliced pork belly which is more common for Okonomi-yaki topping that we get here was almost always too gamy for me.  I forgot to get Yamaimo (special sticky type of potato we use for this), which was a shame, but it was still good.


First we had Issen-yaki.  It’s something we were introduced to at an Okonomi-yaki restaurant many western people used to go to in Kobe.  It’s crispy and a bit salty, perfect for beer.  Then we had Okonomi-yaki.  I use a lot of green onions.  I don’t use seaweed powder because we don’t cook this often enough to buy it specially, and of course no bonito, so it doesn’t look quite the way it does in restaurants – but we like it like this. 









4 Comments Add yours

  1. Sarah M. says:


    1. spiceynoodle says:

      Thank you for your comment! I think you mean ”Looks delicious”? If so, it would be 「おいしそう(ですね!)」😊

      1. Sarah M. says:

        Oh, ok. Thanks! I’m still leaning. XD

      2. spiceynoodle says:

        Japanese is a tough language to learn without living in Japan.

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