The city that loves okonomiyaki the most! Osaka locals always enjoy okonomiyaki as a hearty main dish.

Text and photos / Urban Life Research Project, excerpted from *Don't Be Silly, This Is the Real Osaka*, published by Far East Publishing.
Translator / Yu-Wen Hsu

Unspoken Rule 18 [Treat okonomiyaki as a hearty main dish.]

According to the website of "Yattofu Sauce," an old-established shop known for okonomiyaki sauce, the number of okonomiyaki restaurants in Osaka (including takoyaki shops) is approximately 3,133 (as of 2005 data), proudly ranking first in all of Japan.

With so many options, each restaurant has its own specialties and loyal fans. Examples include well-known chains like "Fukushimaya," "Potekyu," and "Sennryo," as well as niche spots like "Tenma Kikusui" (in Tenma), where the chef insists customers don’t touch the food until it’s perfectly grilled, or "OMONI" (in Tsuruhashi), praised by author Yasuo Tanaka and frequented by celebrities, often drawing long lines despite their modest size. From major chains to small eateries, there's a wide selection to satisfy every okonomiyaki lover.

However, the version of okonomiyaki most familiar to Osaka locals is the homemade family-style dish (sometimes served as a side dish for dinner)! Just as every household has its own unique miso soup flavor, each family also has its own preferred method and ingredients for making okonomiyaki. But the common preparation steps generally include the following five:
① Use just enough batter to lightly coat the ingredients.
② Load up on cabbage.
③ Add grated yam to make it fluffy.
④ Mix in tempura scraps.
⑤ Use specially made okonomiyaki sauce.

When cooking, be careful not to press down too hard with the spatula, or it will turn into a gooey lump at the end (though some people actually prefer it that way...).

Moreover, if you want to be an okonomiyaki pro, don’t eat it with chopsticks—use the small spatula instead (but watch out for burns!).

Master these tips, and you’ll be able to cook delicious okonomiyaki with Osaka locals without any awkward moments. No need to worry about the overbearing “okonomiyaki master” chiming in with phrases like, “Hey, it’s not time to flip it yet!” or “Stop pressing it down with the spatula!”

Notes:
1. Tenma Kikusui — closed in 2009.
2. Okonomiyaki master — "master" refers to a traditional Japanese official title originally in charge of court ceremonies, later managing various administrative duties. Here, it refers to someone who likes to boss others around while cooking okonomiyaki.

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