間に合わないッ？！止まらない注文にもテキパキ対応される働き者の女将さん：大阪のお好み焼きと焼きそば丨Best Okonomiyaki in Osaka

This okonomiyaki restaurant first started as a street shop. This is the 3rd generation owner. Fast, delicious and big! This is the good old Osaka taste. They opened their restaurant in Hanei arcade in Showa 31. There's a nostalgic atmosphere to this restaurant. This is the 3rd generation owner, "Rola". She loves motorcycles. It's lunchtime on a weekend and she's quickly cooking all the meals to fulfill all the orders. She moves between the 2 different iron plates. This one is for the yakisoba. She uses a lot of domestic pork. The pork okonomiyaki is especially popular. She quickly gets the yakisoba onto plates and serves the customers at the table. Koyama Okonomiyaki Restaurant She cooks the meals for the restaurant and for delivery at the same time. She's quick but thorough. Okonomiyai-squid and meat Tempura bits Red ginger Produced in Tokushima, Ito leeks Domestic surume squid Marbled meat with a nice color is used. Beef While she's cooking the okonomiyaki, she also starts making the meals for delivery. Okonomiyaki-squid and meat. This dish is done when the eggs are cooked. Okonomiyaki-squid and meat The crunchy and tasty beef and the creamy eggs. The fresh and sweet leeks with the plump squid. The sweet and spicy sauce is rich. Dried bonito flakes THe fluffy dough comb.ined with the sweet cabbage and the sauce is delicious! Yakisoba They are still using the "Daikoku Sauce" that was founded in Osaka. Yakisoba-squid and meat Water is self served. Yakisoba-squid and meat The chewy noodles cooked on the iron plate looks good. There's a lot of squid inside and they're cut into bite size pieces. The beef a has a great taste and the cabbage goes well with it.

Channel: うどんそばUdonsoba

Views: 2,150,813

Keywords: うどん, そば, うどんそば, Japanese noodle udon soba, Japanese noodles, JAPANESE FOOD, Udonsoba, うどんそばUdonsoba, udon, soba, 우동, 소바, 일본 우동소바, 小山お好み焼店, お好み焼き, 焼きそば, イカ肉玉, イカ肉そば, 오코노미야키, 야키소바, 야끼소바

Id: mWfW58PvPhc

Length: 8min 13sec (493 seconds)

Published: Tue Jun 29 2021