Akihabi was originally only a fall delicacy, but with the development of freezing technology, it allows us to eat fatty akihabi at any time of the year. Today we will share with you a few Japanese ways to make okonomiyaki.

1, the most classic way to eat it: Salt-grilled okonomiyaki. Cut several slashes diagonally with a knife on both sides of the swordfish, the depth to its middle bone is just right, and sprinkle salt evenly on both sides. Then you can put it into the oven and cook it.

2, dried plum boiled swordfish. a swordfish two head, and then cut into 3 cm long small section, its internal organs with chopsticks top out, and then wash clean. Start a pot of boiling water, turn off the heat when the water boils and put the cleaned fish segments, put into the water and scalded out with water to cool. This is to get rid of the fishy smell and blood.

B 2 flavor shower, a sake into the pot to boil on the fire, the excess alcohol burn off. Add a small piece of green onion, a few slices of ginger and drop in the fall swordfish segments. Then add out the juices, to go over the fish.

C Turn up the heat and cook until it opens, using a spoon to skim the foam off the surface. Add a dried plum into it, then a small spoon of sugar, and then add a spoon of thick mouth soy sauce. Turn off the heat and cook slowly until the soup thickens, then you can eat it. It tastes sweet with a hint of saltiness, and if you eat it cold, it's a delicious canned fish. Simply can not be too delicious.