We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. Sawtelle Japantown, formerly referred to as Little Osaka, is a bastion of delicious Asian cuisine on the Westside.
This bustling dining hub is positively brimming with noodle shops, Sichuan specialists, and reopened karaoke lounges, so just park the car and walk the corridor to enjoy the sights and tastes. Here now are 12 essential Sawtelle Japantown restaurants. This brightly lit yakiniku spot writes its daily specials on a marker board. Late diners beware — popular skewers tend to run out before closing time. A post shared by Alice Hua Mai chefalicemai. Shinji Osaku has a dual presence on Sawtelle as partner at Menya Tigre, plus his kaarage chicken spot, Anzu.
In addition to their kaarage fried chicken, try the Japanese hot dogs, burgers, or curry rice bowl with ground beef and curry and a sunny side up egg. Sawtelle is filled with Asian food, from Filipino and Japanese to Korean and Chinese, but Sonoritas prepares some of the best quality carne asada using actual steak cuts — something one would see in Mexicali and other places in Sonora.
Go with friends to fill up the table with the choice of the signature curry noodle dish, tsukemen, or keema noodle with ground pork with add-ons like nori, corn, or fried garlic. Instead, they offer a large, thin-crust okonomiyaki cut into chewy triangular shapes, just like a regular pizza pie.
Okonomi sauce, mayo, aonori and finely cut bonito flakes are all drizzled delicately on top, with meat mixed into the batter. If you like Neopolitan-style pizza, you'll love its okonomiyaki cousin. Similar to Hashi's thin-crust style, Azume serves up their okonomiyaki as a large, flat pancake loaded with toppings. Aonori and bonito flakes feature here, as does the tangy mayo that acts as the main source of flavor instead of traditional okonomi sauce. Inside the pancake, you'll find plenty of cabbage and octopus bites.
Spicy pickled ginger on the side rounds out the complex flavor profile for okonomiyaki that's fresh and filling. This dish is only available on the dinner menu.
Similar to Go Squared2, Iccho's fluffy okonomiyaki is loaded with cabbage and topped with okonomi sauce, mayonnaise, aonori and swaying bonito flakes. Pork belly lines the bottom of the cake for a meaty crunch.
Unfortunately, Iccho only serves okonomiyaki at dinnertime as an appetizer, but this hearty pancake is filling enough to be a meal by itself. This chain gets an honorable mention for their "okonomiyaki stick", a long, skinny Kansai-style pancake bar filled with cabbage and covered in okonomi sauce and bonito flakes. While it doesn't have the fancy fixin's you're probably used to on okonomiyaki meat, mayo, aonori flakes , it does have that familiar grilled cabbage and batter taste.
You can find this small bite on their appetizer menu, so order a few if you're really craving okonomiyaki. Two corn dog-style cakes come on tiny wooden sticks, topped with okonomi sauce, mayo and dashi flakes. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors.
Prep: 30 mins. Cook: 30 mins. Total: 60 mins. Servings: 4 to 6 servings. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Featured Video. You can find nagaimo in most Asian supermarkets. It is not essential but if you want to try the authentic recipe used in Osaka, nagaimo is a must ingredient.
Most okonomiyaki recipes call for water to mix the flour and eggs to for the batter. While it is suitable to form the pancake batter, it adds no flavor. Dashi is one of the staple ingredients of Japanese cuisine and is a stock comprised of dried kelp kombu and katsuobushi dried bonito flakes.
There are more variations but for the most part, these two are the backbone of dashi stock. This will give an umami depth of flavor that will not be achievable by using just water. Peel and grate the nagaimo. It is quite slimy so I would recommend peeling just the bottom half of the naigaimo so you can get a good grip from the skin. If not possible, try using a kitchen glove or paper towel. Heat your fry pan or hot plate on medium heat, approximately degrees celsius, and then add some vegetable oil.
Canola oil is okay as well! Place your favored ingredients on top pork, prawns, squid, anything is okay! Do not press down. This time I went for squid, prawns and some kimchi! After the bottom is golden brown, flip over. By this time, your topped ingredients should be merged with the batter so it is easy to flip over. Wait till the flipped side is golden brown and then you can serve on a plate or just in the fry pan or hot plate to keep warm.
For the sauce, the ordering is very important. First, the okonomi sauce is added. Then the mayonnaise in a zigzag pattern. The nori is added and then the katsuoboshi. I didn:t have any nori so I went for some shiso instead. The toppings of an okonomiyaki are vital in creating the taste that everyone knows and loves. Okonomi Sauce is sweet and has a strong umami flavour, making it one of the most important toppings.
It is similar to Worcestershire sauce but is less salty and instead sweeter. However, if you want to make your own, you can use ketchup, Worcestershire sauce, oyster sauce and sugar. One of the main differences is the use of egg yolks instead of whole eggs contributing in a richy and creamy mayo.
The use of rice vinegar gives a punchier kick and the final sprinkle of MSG adds the extra umami flavour. This mayonnaise creates a fantastic balance between the sweet and umami packed okonomi sauce and the creamy mayonnaise. Futhermore, it has a small nozzle to squirt through, which gives the okonomiyaki its distinct zigzag appearance. There are different types of seaweed but the one used for okonomiyaki is called Nori in Japanese.
Nori kind of acts like a herb, with it being sprinkled on top of the okonomiyaki. The unique aroma and fragrance ontop of the umami punch it offers, is a vital topping. Katsuboshi is the final topping. Katsuboshi is fermented and dried bonito fish, which has been shaven into flakes, offering a deep but subtle taste of fish.
It also adds the final umami punch as well as complementing the dashi inside the okonomiyaki.
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