今日の夕食は、お好み焼きでした！最初に一銭焼きを焼いてから、お好み焼き。お好み焼きと一銭焼きについてはなんどもブログい書いていて、前回も書いているので前回のブログをご参照ください。
Today’s dinner was Okonomi-yaki and Issen-yaki. I’ve written about them quite a few times in my blog and explained a few things when we had them last time.
我が家風のお好み焼きは、キャベツたっぷり、ネギたっぷり、卵たっぷり、天かすたっぷり、生地は緩め、だし使わず野菜のコンソメ（またはチキンストック）を使って少量の生地でふわっと焼きます。上に乗せるのはベーコン。美味しく焼けました！
Everyone has their own favourite way to make Okonomi-yaki, specially if you are from the Kansai area, and each person believes theirs is the best. Our way is: A lot of cabbage, a lot of green onions, a lot of egg, a lot of Tenkasu (crispy fried batter). Runny batter without dashi (I use vegetable stock or chicken stock) but with Yamaimo. I don’t use a lot of batter so you can taste the cabbage and making the batter runny makes the result light. We use bacon to top it up rather than usual pork belly. Yum!
カリカリが美味しい一銭焼き。
Crispy and yummy Issen-yaki.
大きなお好み焼き１枚を半分ずつ。
A huge Okonomi-yaki between two of us.
