(Source: 食べログ)
A lot of ingredients sandwiched with okonomiyaki dough are cooked well on the iron plate with a 16 mm thickness to condense the flavor of ingredients. The dough is puffy because it is made by blending eight kinds of flour and left to stand overnight. Of course, the ingredients are fresh, and the sauce is semisweet “Carp Sauce”.
(Source: 食べログ)
While okonomiyaki commonly contains pork, this restaurant’s specialty “Onomichi-yaki” (850 yen) contains chicken’s gizzards. It is full of gizzards that having crunchy texture and goes well with the semisweet sauce. Squid tempura plays the role of soup stock and improves the texture.
(Source: 食べログ)
Iwabee (800 yen) is a long-time popular dish which contains pork, mochi (rice cake), and squid tempura. Topping a heap of chopped green onion (100 yen) is recommended. As for Hiroshima-style, they have thin dough topped with cabbage and other ingredients. It is healthy and tastes lighter than it looks.
(Source: 食べログ)
(Source: 食べログ)
A lot of ingredients sandwiched with okonomiyaki dough are cooked well on the iron plate with a 16 mm thickness to condense the flavor of ingredients. The dough is puffy because it is made by blending eight kinds of flour and left to stand overnight. Of course, the ingredients are fresh, and the sauce is semisweet “Carp Sauce”.
(Source: 食べログ)
While okonomiyaki commonly contains pork, this restaurant’s specialty “Onomichi-yaki” (850 yen) contains chicken’s gizzards. It is full of gizzards that having crunchy texture and goes well with the semisweet sauce. Squid tempura plays the role of soup stock and improves the texture.
(Source: 食べログ)
Iwabee (800 yen) is a long-time popular dish which contains pork, mochi (rice cake), and squid tempura. Topping a heap of chopped green onion (100 yen) is recommended. As for Hiroshima-style, they have thin dough topped with cabbage and other ingredients. It is healthy and tastes lighter than it looks.
(Source: 食べログ)