Have you already suffered the 'okonomiyaki effect'?
The okonomiyaki effect it is an almost generalized fact that occurs in almost every traveler who returns from Japan and goes out to eat. And it is so because it is not a Japanese dish that is usually seen in western cities , still under the reign of ramen , a dish that dethroned sushi and gyozas in this eating fashion.
Although you eat in different areas, okonomiyaki is generally associated with the Kansai region , which is believed to be their place of origin. It is one of the typical osaka dishes , which we can find in several places in Madrid.
The Japanese 'pizza' is already eaten in Madrid
** SUBLIME TOKYO: OKONOMIYAKI AND CAKES**
Okonomiyaki is a word that comes from konomi, which means 'whatever you choose', and yaki, which means 'grilled'. Put both terms together and draw your own conclusions. In Japan you eat in a way different in each region , almost like in Madrid.
The first stop would be at Sublime Tokyo _(Cuesta Santo Domingo, 24) _, u n Japanese pastry temple which we already told you about in its day and that crowns a restaurant whose specialty is okonomiyaki.
Walking into Sublime Tokyo is seeing Japanese families eating at tables, speaking Japanese and greeting each other. Without at doubt it is a pleasure to sit at the bar and watch the okonomiyaki being made while savoring a delicious takoyaki.
“The secret is to be aware of the griddle so that everything cooks correctly, that the flavors come together preventing it from burning , so as not to find unpleasant flavors ”, the busy chef tells us in broken Spanish while he jokes in Japanese with the friends who have come to visit him and eat at the bar with us.
It's amazing to see the mastery with which they mix the ingredients and they turn it over without hardly moving each piece from its site.
The flavor of this kind of Japanese omelette (or pizza) is indescribable, with your seafood, your noodles, your Japanese mayonnaise . A delirium that we sweeten with a matcha cheesecake so as not to forget that sweetness rules there too.
an indescribable taste
** HATTORI HANZO : FROM THE WALKWAYS TO THE OKONOMIYAKI**
The second stop we have to make it at the house of Borja Grace , a former fashion designer from Badajoz and in love with Japan who in his spare time cooked and studied Japanese culture.
Living in New York, he started cooking with Japanese and later the job opportunity to go to Tokyo arose and he did not think about it.
He met the izakayas , which are places where you drink and small dishes are eaten to share among friends , and from it was born Hattori Hanzō _(Mesonero Romanos, 17) _, the first Izakaya that opened in Spain that decided not have sushi on his menu.
Last November his work was collected in the Michelin Guide 2018 and since then only good things have happened to him.
Borja tells us that okonomiyaki is a dish that we choose when we want informal food, to share and quite san or despite the sauces, since it is composed in 75% cabbage.
“Without a doubt, the secret is in the dough. It must have a full-bodied texture but not too much so that it is not heavy. In addition, it should not be beaten too much so as not to activate the gluten. There are many tricks, but therein lies its complexity” reveals Gracia.
A dough of wheat, egg, cabbage and the chosen ingredients
Borja's okonomiyaki is a dough of wheat, egg, cabbage and the chosen ingredients, which is covered with two sauces and powdered nori seaweed as well as katsuobushi (slices of dried dehydrated bonito) .
“It is a simple dough, but it has its trick and in which you incorporate the ingredients that you like the most. In Japan, you can choose combinations from classics like pork or mushrooms to much more curious ones like cheese, mochi, kimchi, or fish roe. Anything goes" says the chef.
It is a forceful dish and not to everyone likes. In addition, since it is not well known, it is difficult to find someone to share it with and, definitely, it is not designed to be eaten whole.
Your pairing?: Japanese beer or sake.
** HANAKURA : KEIGO ONODA, THE PIONEER OF OKONOMIYAKI**
The third destination is okonomiyaki pioneer: Hanakura _(Murillo, 4) _. Keigo Onoda is a Japanese chef, owner and chef of restaurants Hanakura , ** Ramen Kagura ** _(Calle de las Fuentes, 1) _ and ** Kuraya ** _(Plaza Herradores, 7) _, the latter two specialized in ramen, so fashionable now.
Hanakura has been in operation for eight years. Keigo came to Spain out of love and then opened his first Japanese restaurant, Hanakura, in Madrid, with the idea that It was more of an Izakaya (tapas bar) than a restaurant.
This was the first establishment to offer this popular Japanese omelette. In Hanakura, they currently cook two versions of okonomiyaki, that mixes all the ingredients before cooking them. The first version is with pork and egg, Butatama (buta: pig and tama: egg) ; and the other version, called Negi Doka (negi: spring onion and doka: it is a very colloquial way of saying a lot), that is, with a lot of spring onion. The tortilla is covered with japanese mayonnaise , which differs from the Spanish because it has a touch of mustard and katsuobushi on top.
Without a doubt, the best in Madrid
Keigo tells us what the secret of his okonomiyaki is: "The biggest difficulty is knowing how long it takes to cook it, but an exact number cannot be given, since it will depend on the amount of ingredients that we add, so we must be attentive to see and test that all the food is well cooked inside and that it does not burn on the outside. This is only learned through experience and by making many okonomiyakis. So you have to practice a lot, ”says the Japanese chef, amused.
Definitely, the best okonomiyaki in Madrid.
Experience, experience and more experience