Konamono  : okonomiyaki, takoyaki & Japanese sauces

Okonomiyaki is a type of teppanyaki that uses flour, eggs, cabbage, and sauce. The dough is made from wheat flour dissolved in water, and your favorite ingredients such as eggs, vegetables, meat, seafood, and noodles are used as a dough, then baked on a griddle and eaten with seasonings such as sauce, mayonnaise, and green seaweed.

Cabbage is the standard ingredient for okonomiyaki, but it can be made with a variety of other ingredients such as pork, squid, shrimp, pickled ginger, green onions, tempura, and bean sprouts. You can also add dashi stock, milk, egg yolk, etc. to the okonomiyaki batter to create a fluffier texture.

Osaka-style okonomiyaki is a style in which the batter and ingredients are mixed and baked, giving it a chewy texture. On the other hand, Hiroshima-style okonomiyaki is a style in which the ingredients are layered and baked one by one, resulting in a thin batter that wraps the okonomiyaki.

Okonomiyaki can be eaten all over Japan, but especially in Osaka, there are many okonomiyaki restaurants where you can enjoy various types of okonomiyaki.

Monjayaki is a traditional Japanese local dish, especially known in Tokyo (mainly in Asakusa, Odaiba, etc.). Similar to okonomiyaki, okonomiyaki has the same feature that it is cooked on a griddle and grilled with your favorite ingredients mixed in on the spot, but its style and texture are different.

Monjayaki dough has more moisture than okonomiyaki dough, and is characterized by its thick, liquid consistency. The ingredients are diverse, including cabbage, bean sprouts, pork, squid, bacon, mentaiko, and cheese, and you can also enjoy a variety of other toppings and seasonings.

When cooking, place the ingredients on a griddle and pour the batter around them, making a well in the center. Then, stir the mixture with chopsticks or a rice scoop as you bake it, until it forms a crepe. When eating, it is common to use a special small spatula to roll up the Monjayaki.

Takoyaki is a local dish made by putting octopus and seasonings inside flour dough and baking it into a spherical shape about 3-5cm in diameter. It has its roots in Akashiyaki, Choboyaki, and Radioyaki, and is basically eaten as a snack or snack, but some people eat it as a staple food or as a side dish with rice.

The standard ingredient for takoyaki is octopus, but takoyaki can be made with a variety of other ingredients, such as pickled ginger, green seaweed, dried bonito flakes, tempura, sakura shrimp, cheese, sausage, squid, shrimp, etc. You can also add dashi soup or milk to the takoyaki batter to create a fluffy texture. You can enjoy a variety of flavors with seasonings such as sauce, mayonnaise, and seaweed.

Takoyaki can be eaten all over Japan, but especially in Osaka, where there are many takoyaki restaurants and you can enjoy various types of takoyaki.

Japanese sauces are known for their rich flavors and variety. Sauces are an essential part of Japanese food culture and have been used in a variety of dishes.

When it comes to Japanese sauce, it is definitely Worcestershire sauce. Worcestershire sauce is a sauce made by adding salt, sugar, vinegar, spices, etc. to fruits and vegetables such as tomatoes, onions, and apples. It has a sweet, sour, and rich flavor, and is often used in flour dishes such as okonomiyaki, takoyaki, and yakisoba.

In addition to Worcestershire sauce, there are many other types of Japanese sauce. For example, tonkatsu sauce is a less sweet sauce than Worcestershire sauce, and is often used in fried dishes such as tonkatsu and fried shrimp. Chuno sauce is a sauce with a taste that is somewhere between Worcestershire sauce and tonkatsu sauce, and is used in a wide range of dishes such as fried noodles and fried rice. The rich sauce is less acidic than Worcestershire sauce, and is often used in dishes such as chicken rice and curry.