Tag Archives: Okonomiyaki

“Hiroshima Yaki” Okonomiyaki at Okonomiyaki Sakurai in Shimada City!

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Service: shy but kind and attentive
Equipment & Facilities: Old-style basic Japanese but very clean overall. Non smoking
Prices: reasonable
Strong points: Okonomiyaki in many forms, Yakisoba, take-outs

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Okonomiyaki Sakurai is a Kansai-Style (Western Japan) restaurant with a history spanning over more than 40 years where his original chef/owner is still officiating although his son Ryuutarou Sakurai/桜井竜太郎さん is looking after the business.

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The interior is still very much reminiscent of After War Japan although it is non smoking!

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You can either sit at a table or on the tatami especially if you are with company but I do prefer to sit at the counter where I can observe all the action!

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Okonomiyaki after their first stage of cooking!
Very big portions!

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Yakisoba!
Also big portions!

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Okonomiyaki ready to be served!

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Drinks of all kinds, alcoholic or soft are available.
I had a sake from Okayama Prefecture!

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My order: Hiroshima Yaki Okonomiyaki!
Although lighter than the Osaka-style okonomiyaki, it was still bigger than I thought!

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Its bottom consists of thin pork slices topped with yakisoba.

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It is topped with a thin layer of batter and a thin layer of omelet!

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And the top is pasted with sauce, mayonnaise and green powder with a little pickled ginger on the side!
A meal enough for two!

I will to visit the place with company next time! LOL

OKONOMIYAKI SAKURAI/お好み焼桜井

Shimada City, Ougi Cho, 11-14
Tel.: 0547-37-6777
Opening hours: 11:30~13:30, 16:30~20:30. 11:30~20:00 on Sundays
Closed on Wednesdays
Take-outs can be ordered on the phone
Parties welcome!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Osaka-Style Okonomiyaki: Tonbo in Shimada City!

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Service: shy but very kind and smiling
Equipment & facilities: Old but very clean. Clean washroom
Prices: reasonable
Strong points: takoyaki and okonomiyaki and other traditional izakaya foods. Local sake

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Tonbo in Shimada City is fast becoming a habit!
Very simple, unpretentious and so Japanese. The more for it that it seems to take you back 40~years ago!

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This time I had decided to sample their okonomiyaki!
But before that I had my glass of Oomuraya Brewery sake a few minutes walk away!

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All orders are prepared as they come. No cheating there!
Moreover the chef is always happy to let you take photographs!

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First of all a mixture of batter and shredded cabbage is poured on the hot plate and bacon added later!

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Squid, shrimps and dry seaweed were then added!

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And also dry bonito shavings!

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It is then turned over to cook the other side!

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Cooking to a crisp outside!

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Once cooked it is then basted with a tomato-based sauce and a BBQ sauce!

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It is finally covered with a mayonnaise-based sauce and finished with an original sauce!

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It is then served on a plate with the metal spatula for easy cutting!

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Once cut it even looked yummier!

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A whole meal in itself!

I will report on their yakisoba next!

TONBO

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Okonomiyaki & Teppanyaki Izakaya: Quick Dinner at You-To In Shizuoka City

Service: Very friendly. Great explanations and true hospitality.
Equipment & Facilities: Old-fashioned but very clean. Superb genre-separated washrooms!
Prices: Reasonable:
Strong points: Great use of local ingredients. Hiroshima-style and Kansai-style okonmiyaki. Shizuoka oden. Great local sake list. Local microbrewery craft beer on tap!

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The other day a friend and I needed to eat something appropriate before visiting and interviewing a new beer brewery and bar in Suruga Ku, Shizuoka City!
It had been a long time we had enjoyed some great okonomiyaki, so we knew where to go!

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As far as I know, You To in Suruga Ku, Shizuoka City is the only place in town serving authentic okonomiyaki, both Osaka/Kansai and Hiroshima style, all in front of you!

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I just love their noren/entrance curtain!
Bear in mind this is a very popular place. Make sure to call them before to reserve your seat if available! I always gear myself before entering the place as I’m sure to meet at least one or two acquaintances there!

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You To is a great place if you want to taste many a Shizuoka-Brewed sake (there is alist and a secret hoard!). But they also serve craft beer from the tap brewed by Stephan Rager in Fujinomiya City!

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And it comes with explanations!
The one we had that night was A Traum(“dream” in German)!
An extremely fruity and complex limited brew!

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This time we ordered a simple seafood Osaka-style okonomiyaki!

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So simple, light and so tasty!
A favorite for both Japanese and expats!

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Thin and juicy home-made sausages!

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And hot plate-fried mushrooms before we took our leave, but be assured it is only to go back there again soon!
Okonmiyaki, the Japanese soul food!

YOU-TO/湧登
Shizuoka City, Suruga Ku, Minami Cho, 7-5 ( 5 minutes walk from Shizuoka JR Station South exit)
Business hours: 17:00~23:00
Closed on Sundays
Reservations highly recommended!
Credit cards OK
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Okonomiyaki & Teppanyaki Izakaya: You-To in Shizuoka City!

Service: Very friendly. Great explanations and true hospitality.
Equipment & Facilities: Old-fashioned but very clean. Superb genre-separated washrooms!
Prices: Reasonable:
Strong points: Great use of local ingredients. Hiroshima-style and Kansai-style okonmiyaki. Shizuoka oden. Great local sake list. Local microbrewery craft beer on tap!

Okonmiyaki is not originally a Shizuoka specialty but for the 10 years he has been cooking in his izakaya Chef Toshirou Yamagachi/山口登志郎さん is undoubtedly preparing the best ones in the Prefecture!

You-To/湧登 is not that old but it looks so much a traditional Japanese izakaya!
It sits at the most 25 guests at tables, counter and Japanese tatami room.

Great noren/暖簾/entrance curtain! The first sign of a great izakaya!

Now, this is great place to enjoy local sake brews. Actually Toshirou San is the main force behind organizing local sake rallies every year in Shizuoka City!

Great sake from Shizuoka Prefecture!
As it is near the Shizuoka JR Station, make a point to visit the place even if you have only a couple of hours available!
Make sure to reserve on the phone beforehand though!

The sashimi menu is quickly filter pen-written according to the market availability of the day.

Local vegetables used in the o-tooshi/お通し/first food served with the first drink!

The sake is served in large cups like those used by brew-masters in breweries!

Now, the true beer lovers will be glad to learn that You-To is probably the only establishment in town serving on the tap craft beer brewed in Fujinomiya City by Stephan Rager of Bayern Meister Beer Co.! That single drink is a good enough reason to patronize Toshirou’s izakaya!

Now, try to reserve the seats at the counter with a direct view onto the kitchen!

It is a wonder how they keep things clean! A true pro!

Toshirou San makes an extensive use of local products:
Succulent teppanyaki/hot plate fried Suruga Shamo/駿河軍鶏/Suruga Shamo Chicken raised in Shizuoka City!
And fresh vegetables and greens come with all meat dish for a great balance!

Home-made pork cha-shu/叉焼/Chinese style roast pork char siu as a snack!

You-To-style fried potatoes made with organic potatoes from Matsuki Bio Farm in Fujinomiya City!

Satsumaage/薩摩揚げ/Kagoshima-style deep-fried fish cakes!

For my first visit I ordered a Hiroshima-style mixed okonomiyaki!

All cooked and cut in front of you!

So much to eat inside!

A true Japanese comfort food! And so yummy! I needed more beer just for that!

There is just too much on the menu, even for repeated visits!
Instead of dessert I ordered this fuwa fuwa tamagoyaki/ふわふわ玉子焼き/Fluffy Japanese omelette cooked on the hot plate!

To be continued… Very soon!

YOU-TO/湧登
Shizuoka City, Suruga Ku, Minami Cho, 7-5 ( 5 minutes walk from Shizuoka JR Station South exit)
Business hours: 17:00~23:00
Closed on Sundays
Reservations highly recommended!
Credit cards OK
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Okonomiyaki with Oysters

Here is a simple recipe which should please <a href="Oyster Culture“>Lou-Ann who loves her oysters!

It will also help friends who are looking for new okonomiyaki recipes!

Okonomiyaki with Oysters!

INGREDIENTS: for 2 people?

-All-purpose flour: 2 cups/400 cc
-Water: 1/2 cup/50 cc
-Egg: 1
-Lotus root: 5 cm wide slice, peeled
-Cabbage: 2~3 leaves
-Leek: 1
-Oysters: 12 large (without the shells!)
-Salt & Pepper: as appropriate

-Sauce: of your choice: Worcester sauce, Bulldog sauce, BBQ sauce or a combination of soy sauce, Worcester sauce, bulldog sauce and mustard.

-Mayonnaise: as appropriate
-Chili pepper powder: as appropriate

RECIPE:

-In a large bowl mix the flour, egg and water well first.

-Grate the lotus root and add to the batter and mix.

-Cut the cabbage leaves and leeks in 5cm long strips. Add to batter and mix well.

-Pour oil in a large frypan. Heat the oil, then reduce fire to small. Drop 3:5 of the batter in frypan. Add the oysters (clean and thoroughl drained) on top.

-Cover the oysters with the remaining 2/5 of batter.

-Cook for 8 minutes. Do not pres on top!

-Turn over and cook for 5 more minutes.

-If you are not satisfied with the colour, cook for a little while more on both sides.

-Slide okonmiyaki onto a serving dish. Brush with plenty of sauce. Top with mayonnaise and chili pepper powder!

Great with beer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille

Please check the new postings at:
sake, shochu and sushi

Tofu & Cabbage Okonomiyaki

Okonomiyaki, originally a fast food from Osaka and Hiroshima has become so popular abroad that one has to try and find variants of the original recipes.
Here is a simple and healthy one:

Tofu & Cabbage Okonomiyaki!

INGREDIENTS: For 2 people

-Tofu/kinudofu/silk tofu: 1/2 block, ~200 g
-Cabbage: 1/6
-All-purpose flour: 3 tablespoons
-Thin pork slice (belly): 50 g
-Egg: 1
-Hon dashi/dashi stock soup powder (if unavailable, use bouillon powder): 10 g
-Salt & pepper: as appropriate

Sauce:
-Ponzu: as appropriate
-Chopped leeks: as appropriate

RECIPE:

-Pres water out of tofu as much as you can. Break up the tofu in a large bowl with a spatula and stir until smooth.

-Cut cabbage leaves thinly.

-Add cabbage, flour , egg, hon dashi powder, salt and pepper.
Mix well.

-In a large enough frypan, fdry-ry the pork slices. There is enough fat in the pork, no need for oil! Spread pork slices evenly.

-Pour batter all over the pork. Cook and turn over until you are satisfied with both sides of the okonomiyaki.

-Serve on a warm plate. Season with ponzu (better and healthie than sauce) and chopped leeks (for the vitamins!)

Easy, isn’t it?

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, While My Sautoir Gently Sweats, The Herbed Kitchen, J-Mama’s Kitchen

Please check the new postings at:
sake, shochu and sushi

Okonomiyaki: Osaka/Kansai Style

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As promised to Tom and other friends, here is a basic recipe for the (modern) Osaka/Kanasai-style Okonomiyaki (Osaka is the name of the city, Kansai means Western Japan). This particular recipe includes soba that you may discard and replace with more vegetables:

INGREDIENTS:
(All ingredients might not be available in your country. Improvise!)

-Batter (enough for at least two large okonomiyaki):
Mineral water: a small amount
Salad oil: a little
Soy sauce (“thin taste”): 50 ml
Mirin/sweet sake: 50 ml
Japanese Cooking sake (or sake): 50 ml
Salt: a pinch
Pepper: 1 tablespoon
Dashi powder/Stock powder: 10 g
Flour: 1 kg

-Filling (quantity according to preferences. Experiment!):
Shredded cabbage
Dry fish stock powder
Grated taro root
Egg: 1
Chopped leeks
Soba noodles
Tenkasu/tenpura crumbs
Bacon slices

-Sauce
Okonomiyaki sauce can be bought at specialized stores, bu I make my own with worcester sauce, bulldog sauce, ketchup, hot mustard and pepper.

-Ketchup

-Dry seaweed powder

-Mayonnaise

RECIPE:

-Mix all batter ingredients to gether in a large bowl.

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In a separate large bowl, drop egg, dry fish stock powder and tenkasu/tenpura crumbs.

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Add Grated taro root.

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Add chopped leeks.

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Add batter.

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Mix well.

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Add shredded cabbage.

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Mix well.

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Oil large hot plate (or large frypan).

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Place 3 large pork/bacon rashers parrallel to each other.

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Pour okonomiyaki batter on top.

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Shape the okonomiyaki into a circle.

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Put the soba onto the hot plate.

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Add sauce and ketchup to soba and fry.

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Flip the okonomiyaki over.

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Brush with some sauce.

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Place soba on top.

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Pour some batter onto the noodles.

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Flip the whole over with pancake on top.

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Flip over again after a while.

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Add sauce all over the noodles.

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Add mayonnaise as in picture.

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Sprinkle with dry seaweed powder. The okonomiyaki in front is a double decker, the one at at the back a single decker!

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Et voila!

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Cut and serve as shown on the picture.

I will look around and see if I can find more variations!

Please check the new postings at:
sake, shochu and sushi

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