OKONOMIYAKI introduction & cooking method!

OKONOMIYAKI in flour batter add chopped squid, shrimp, pork, beef and cabbage and other materials, marinated grilled after the use of iron. Japanese called OKONOMIYAKI, that is,the material in accordance with their own favorite way to enjoy barbecue. Manyshops are installed in the center of the table a large iron plate, baked by the guests themselves.
OKONOMIYAKI There are two types, one is in Osaka, "Kansai style" and the other is Hiroshima "Hiroshima-style." Kansai style is to batter and stir into the pot all the materials are iron grill after use. When baked, the first roll out into a round pancake shape. Small spatula and then tap from above, not roasted soft. Bottom baked, and then a small spatula to flip it over, roast the other side. Both sides are cooked, and coated with the sauce, sprinkle with green according to their interests seaweed, with a small spatula to cut into appropriate size. Some people also like salad dressing.
In Kansai, Hiroshima-style and materials not to batter mix, but with layers of iron on the go. Due to the skill, most of them are baked by the staff to serve guests. Which also add egg and noodles, so the weight is sufficient. Hiroshima-style is to spread the batter on the iron into a circle, add the cabbage, pork. With a small spatula to turn it over roast. Spare parts in iron fried noodles (or udon), together with earlier material. Then, lay eggs, the yolk part of the mill open roasted,add the roasted material. Baked painted with a brush after the sauce, sprinkle with green seaweed.
The OKONOMIYAKI Tokyo and Kansai style, just as all the materials after the iron plate grilled marinated. But Tokyo is the flavor of the soup in the batter Riga. When eating with chopsticks, not a small spatula. In addition, when the cut pancakes, Kansai is generally cut into the box, while Tokyo is the same as the pizza cut into radial.