OSAKA YAKI FEAST

The closest English word one can use to describe 'yaki' is 'grill', except there must be a multitude of ways to 'yaki' in this country where cooking is an art form. What we had at the Yosuke household was 2 recipes that put Osaka on Japan's culinary map ie 'Tako-yaki' and of course, the one that made the city famous, 'Okonomi-yaki'.

'Tako' is octopus, a key ingredient in 'Takoyaki' which was served, or rather cooked at the table with a special gadget that grills up to two dozens at one go. In addition to octopus cut in cubes, shredded cheese, pickled pink ginger bits, chopped scallions, crispy butter flakes are mixed in a batter of simply just flour, water and seasoning. A special sauce that tastes like a marriage between OK Steak Sauce and Worcestershire is used as a dip. We consumed 2 full rounds as appetizers, the leftovers you can see on the flat pan which is used for the main course.

'Okonomi' means 'anything you like' ... and it is such an apt label for what is essentially a Japanese pancake cum omlette, sans eggs ... except a tiny bit of egg wash to marinate or rather soften the cabbage which, together with squid and bacon are added to the batter this time. It takes skills to flip this baby, and to make the skin cripsy without burning it. The sauce is something to behold; mustard, mayo, dark soy, Bonito flakes, and lastly a generous sprinkle of Nori. Voila ... 'Okonomi-yaki'!

Yaki-2-Ways, it does not get any better than what we had in the age-old, graceful and very traditional Yosuke family home.