Onomichi-yaki

Onomichi's okonomiyaki is called Onomichi-yaki. It includes chicken gizzard and the town's squid tempura, said to account for more than half of Japan's production, giving it a crunchy bite. Hiroshima-style okonomiyaki grew out of the prewar snack issen-yoshoku and took its present form after the war: a thin layer of batter layered with cabbage, pork and yakisoba, steam-grilled and finished with sweet sauce and dried green seaweed. Gizzard and squid tempura are the Onomichi touch; other towns have their own versions, such as Fuchu-yaki with minced meat and Kure-yaki with thin udon. This time I cooked it in a frying pan instead of on a griddle.

Ingredients

• Flour batter
• Cabbage
• Yakisoba noodles
• Chicken gizzard
• Squid tempura
• Egg
• Okonomiyaki sauce
• Dried green seaweed (aonori)

How I made it

1. Shred the cabbage thin and fry the gizzard in a pan
2. Pour a thin layer of batter into the pan and spread it out
3. Pile on the cabbage and noodles, then scatter the fried gizzard
4. Slide onto a plate, flip back into the pan, and press with a spatula
5. Crack and stir an egg in the empty pan, then move the okonomiyaki onto it to cook
6. Top with okonomiyaki sauce and dried green seaweed

Sources: ononavi.jp maff.go.jp