nntsuzu/KFTT huggingface dataset:
English: There was an iron plate table about the size of one meter by two meters and four to five customers sat around the table facing the owner who cooked okonomiyaki and at least two tsubo (unit of land measurement; 3.95 square yards; 3.31 square meters) was big enough to be able to run a simple home business from.
Japanese: 1mx2m程度の鉄板台のスペースを、焼き手である経営者の側に向かい、4～5人の客が椅子で囲むという形式で、最低2坪もあれば簡便な営業が行えたからである。
English: For comparison, around 1960 when the price level was one-tenth that of the present time (the early twentieth century), yasaiyaki (fried vegetables) using cabbage as a main ingredient cost 15 to 20 yen and if some meat was added (nikuten), it cost 20 to 30 yen.
Japanese: ちなみに、物価水準が現在（21世紀初頭）の1/10位であった昭和30年頃には、キャベツを主な具材とする野菜焼きが15～20円、それに若干の肉を加えたもの（にくてん）が20～30円という価格帯であった。
English: Adding soba yaki (fried noodle), modanyaki or seafood in season, basically based on grilled meats or fried vegetables, okonomiyaki was grilled on an iron plate in accordance with the literal 'okonomi' (preference) of the customer and was also served as snacks to go with beer or alcoholic drinks.
Japanese: 基本的な肉・野菜焼きをベースにソバ焼きあるいはモダン焼き、そして季節の魚介類をも加え、文字通り客の「お好み」に応じて鉄板の上で焼き、ビールや酒類のつまみとしても供した。
English: Sometimes extra cooked rice was brought into okonomiyaki shops and with appropriate ingredients suggested by the customer it was cooked up as fried rice and taken back home.
Japanese: ときには家庭で余った米飯を持ち込み、適宜な具材を指定して焼き飯として持ち帰った。
English: An okonomiyaki shop that could accept such orders was a place for communication among the neighbors centering around one iron plate.
Japanese: このような注文にも応じる「お好み焼き屋」は、鉄板一枚を中心とした近隣のコミュニケーションの場でもあった。
English: Later, as dietary life became diversified, such home business shops became obsolete and shops specializing in okonomiyaki mainly in downtown areas were in competition with shops serving other kinds of food.
Japanese: その後、食生活が多様化するに従い、このような内職的な店は廃れ、繁華街を中心にして専業化した店が他の食種とも味を競うようになった。
English: And many shops, aiming at the upmarket, changed to the shops which served chiefly grilled steak or seafood.
Japanese: また、高級化してステーキや魚介類を中心とした鉄板焼き店に業態を変えた店も多い。
English: As for business conditions of Kansaifu-okonomiyaki shops there are self-service ones, where the raw ingredients and the dough are served to the customers according to their order and they grill or cook by themselves.
Japanese: 関西風お好み焼き屋の業態として、オーダーごとに生の具材と生地を客に提供し、客が自分で調理し焼き上げる半セルフサービスの店がある。
English: Many chain stores operate this way because it is economical to just prepare the foodstuff and around the Kanto region there are lots of shops of this type.
Japanese: 店側としては食材を用意するだけで良く省力化ともなるので、チェーン店などでこの方法をとる店も多く、関東一円でもこの形式の店は顕著に見られる。
English: With the popularization of electric hot plates, okonomiyaki has widely become common in households because it does not require high cooking skills, can be freely grilled and seasoned as one likes, not having to stick to the way the shops grill the food, and so the demand from couples, students, group customers is high.
Japanese: ホットプレートなどの普及で、お好み焼きが家庭でも広く一般化し、高度な調理技術を要求されないこともあり、店側の焼き方にとらわれず自由に焼き具合や調味加減ができる面白さも手伝って、カップルや学生、団体客などの需要に受けている。
English: In fact, many okonomiyaki shops in Kansai generally serve cooked rice or rice balls, calling them 'okonomiyaki teishoku' (set meal with savoury pancake with various ingredients).
Japanese: 実際、関西のお好み焼き屋には米飯を用意する店も多く、「お好み焼き定食」などとしてごはんまたはおにぎりをセットで出す店もあり一般的である。
English: Entertainers from the Kansai region have said 'okonomiyaki is an accompanying dish' and such statements have become known nationwide.
Japanese: 関西出身の芸能人の「お好み焼きはおかず」との発言などで全国に知られるようになった。
English: However, some point out that the other regions see it strange because they have no custom to treat okonomiyaki as a side dish.
Japanese: しかし、「おかず」として扱う習慣のない他の地方からは奇異に見えるという指摘もある。
English: Nowadays, also in the Kanto region, Kansaifu-okonomiyaki shops have increased and the customers are not limited to people who come from Kansai and many are from Kanto or various other regions in Japan.
Japanese: 近年、関東でも関西風お好み焼き店が増えており、その客も関西出身に限らず関東や日本各地の出身者も多い。
English: Kansai people eat okonomiyaki with a spatula by cutting it in sainome (diced) without using chopsticks, but many people from various regions as well as Kanto eat it by cutting it radially from the center like pizzas.
Japanese: 関西ではお好み焼きはコテでさいの目状に切って箸を使わずに食べるが、関東をはじめとする日本各地の出身の人たちは、ピザと同じようにお好み焼きの中心から放射状に切って食べることが多い。
English: When cooking okonomiyaki in the household, they sometimes make one that is very different from what is served in shops.
Japanese: 家庭でお好み焼きを作ると、店で出てくるものとまったく違うものが出来上がってしまう事がままある。
English: The strength of the fire and the iron plate are closely related and the heat is strengthened in proportion to the thickness of the iron plate.
Japanese: 火力と鉄板には密接な関係があり、鉄板の厚さに比例して強い火力を用いる。
English: In this case not only the strength of fire, but also the width of iron plate where the fire is in contact is important.
Japanese: この場合火力とは炎そのものの強さばかりはなく、鉄板に炎の当たる面積がより大きいことを言う。
English: When putting dough on the iron plate the temperature goes down, which can spoil the texture of okonomiyaki, but if the plate is thick and accordingly, more heat is used, the less the temperature decreases when putting the dough on, and the ideal temperature can be maintained.
Japanese: お好み焼きの食感を損なう原因の一つとして生地を鉄板に乗せた瞬間の温度低下があるが、鉄板が厚く、またその分火力が強くなればなるほど生地を乗せたときの温度低下が少なく、理想的な温度を維持できる。
English: If a thick iron plate is used, okonomiyaki is less likely to burn and the heat is likely to reach the center of it and before the water from the ingredients exude, it is grilled up and becomes a tasty and crispy texture.
Japanese: 厚い鉄板を用いれば、焦げにくくかつお好み焼きの中心に火が通りやすくなり、材料の水分がしみ出す前に焼きあがり、サクサクと美味しい食感になる。
English: The thickness of frying pan or hot plate can not keep the heat and the temperature fall is very large.
Japanese: フライパンやホットプレート程度の厚さでは熱を保持できず温度が大きく下がってしまう。
English: However, with a bit of ingenuity, it is possible to reproduce the taste of the shops in the household.
Japanese: しかしながら、工夫次第では一般家庭でも店に比肩する味を再現することも不可能ではない。
English: The shops shred or mince cabbage, but in the household they should be shredded or minced even thinner or smaller.
Japanese: 店では千切りや粗みじん切りなどそれぞれの流儀があるが、家庭で作るならより細かく、小さく刻む。
English: Only as a guide, if shredded the width is less than 5 mm, if minced less than 1 cm square is preferred.
Japanese: 目安としては千切りなら幅5mm以下、粗みじんなら1cm角以下程度が好ましい。
English: If pursuing only the taste of okonomiyaki the core part should be removed and only the leafy parts should be used, but some preferably shredding the core and using it (because of the rich nutrients it contains).
Japanese: 味だけを追求するのであれば芯を取り除き、葉の部分だけを使うべきだが、お好みで芯の部分を細かく刻んで入れる人もいる（栄養分が豊富）。
English: As an important procedure, when washing cabbage, put it in a colander and drain the excess liquid.
Japanese: 重要な手順として、キャベツを洗った場合はザルに入れるなりして水分をよく切っておくこと。
English: The dough should have a high water content, but if the cabbage has a high water content, the texture of the finished one often becomes soggy.
Japanese: 水分を豊富に含むべきなのはあくまで生地であり、キャベツ自体に水分を含ませると焼き上がりの食感がべしゃりとしたものになってしまう場合が多い。
English: The okonomiyaki powder on shelves includes the soup stock or yamaimo and if there is not a special preference it is good enough as it is.
Japanese: 市販のお好み焼き粉ならダシや山芋も入っており、特にこだわりがなければそのままで十分である。
English: However, the amount of water with which the dough is mixed is important and if the dough is hard the texture becomes heavy and if soft the dough flows out when grilling.
Japanese: 但しどの程度水で溶くかは重要で、固いともっさりとした食感になり、柔らかいと焼く時に生地が外に流れ出してしまう。
English: The amount of water written at the back of a bag of okonomiyaki powder is just a reference and you had better grasp the ratio of water to dough produces the most favorite texture.
Japanese: お好み焼き粉の袋に書いてある水の量はあくまで参考程度にして、好みの食感に合う割合を把握すると良い。
English: And mix the dough with cold water as you would do with cake dough, make it absorb a lot of air and try to mix it in a short time.
Japanese: また、ケーキ生地などのように冷水で溶き、空気を多く含ませるようにかつ短時間で混ぜることを心がける。
English: Often it is not used in the household, which makes okonomiyaki heavy and hard.
Japanese: 家庭ではしばしば省略されるが、この事が重く硬い焼き上がりの原因となる。
English: It is indispensable when making dough from flour, and if using okonomiyaki powder it is better to add a little yamaimo.
Japanese: 小麦粉から生地を作る場合は必須で、お好み焼き粉を使う場合にも若干加えるとより良い。
English: Put some dough in a bowl every time you grill and add a hen's egg and mix it properly.
Japanese: 焼く都度一回分の生地をボールにとり、そこに鶏卵を入れ、適度にかき混ぜる。
English: At this time it is OK to put an egg in beforehand, but be careful not to completely mix the yolk and white.
Japanese: このとき先に卵をかき混ぜ入れても良いが、黄身と白身が完全に混ざってしまわない程度にとどめておく。
English: To purposefully leave the unevenness of the egg can give the okonomiyaki a fluffy texture.
Japanese: あえてムラを残すことでお好み焼き全体にふわっとした食感を与えることができる。
English: The cause of the failure in the household is mainly allowing the dough mixed with cabbages, an egg to stand too long.
Japanese: 家庭で失敗する原因の多くは、生地にあらかじめキャベツや卵などを混ぜた状態で置いておくことにある。
English: If too much time passes after mixing, the fluffy effect of the added egg will disappear and the cabbage will become wrinkly and no matter how good the dough is or the method of grilling, the crispy texture will not be accomplished.
Japanese: このように混ぜて時間が経ってしまうと卵によるふくらみ効果が失われ、またキャベツもふやけてしまい、どんなに生地や焼き方が良くともサクサクとした食感にはならない。
English: Thus, set the dough (yamaimo can be included) apart from cabbages and the egg and mix them just prior to putting the mixture on the iron plate.
Japanese: よって必ず、生地（山芋は入れても良い）とキャベツと卵は別にしておき、一回ごとに混ぜ、そして混ぜたらなるべく早く鉄板に乗せる。
English: The appropriate ratio for the amount of cabbage, yamaimo, egg, and flour is said to be approximately from 4:3:2:1 to 3:2:2:1, but as mentioned before, the style varies from one shop to another and when cooking okonomiyaki in the household it is not necessary to rigidly observe this ratio.
Japanese: キャベツ：山芋：鶏卵：小麦粉の最適な重量比はおよそ4321～3221と言われるが、前述のように店ごとにも流儀があり、自宅で作る場合はそれほど厳密でなくても良い。
English: However, too much cabbage make the dough break easily when turning it over.
Japanese: ただ、キャベツが多すぎると、ひっくり返す時に生地が分解しやすくなる。
English: Sliced pork back ribs which have a lot of fat are the best, but mistakenly some people often mix the meat with the dough.
Japanese: 脂身の多い豚バラ肉薄切りが最適であるが、よくある失敗として肉を生地に混ぜてしまうことがある。
English: To do this does not spread the good fat on the surface, causes it to burn easily and spoils the texture or flavor.
Japanese: こうすると折角の脂が表面に広がらず、焦げやすくなる上に食感や風味が台無しになってしまう。
English: The right way is; after spreading the dough on the iron plate, three to four slices of back pork ribs are also put on.
Japanese: 正しい方法は混ぜた生地を鉄板に広げた後、生地の上面に3～4枚を乗せる。
English: If you put the meat on the iron plate beforehand and then spread the dough on it, the fat will spread and enhance the flavor, but the timing to put the dough on or the way to spread it is critical.
Japanese: 先に肉を鉄板に乗せ、その上に生地を広げる方法はより脂が広がって風味を増すが、生地を乗せるタイミングや生地の広げ方が難しい。
English: The more fat there is, the more crispy the texture will be, which looks like frying rather than grilling the surface.
Japanese: 脂が多いほど、表面を焼くというよりは揚げる形になり、カリッとした食感に仕上がる。
English: When you dash some water on a hot iron plate or a frying pan, the water conglobates, bubbles, and gradually evaporates, which is regarded as a guide to proceed.
Japanese: 熱した鉄板やフライパンに少量の水を垂らし、その水が球状になって泡立ちながら徐々に蒸発していくような状態が目安である。
English: If the water evaporates in an instant the temperature is too high and if it spreads on an iron plate and bubbles, the temperature is too low.
Japanese: 一瞬で蒸発するようなら温度が高すぎ、鉄板に広がって泡立つようなら低すぎと言える。
English: In the case of a hot plate, you should set the temperature relatively higher (about 220℃), considering the fall of the temperature and the slowness of heating up when putting the dough on it.
Japanese: ホットプレートの場合は、生地を乗せた際の温度低下と熱の戻りの遅さを考慮して、温度を高め（220℃程度）に設定すれば良い。
English: When grilling the okonomiyaki a hot plate is mainly used in the household, but a frying pan excels in heating power and the flip of a wrist can turn it over beautifully without using a trowel (spatula) or a turner.
Japanese: お好み焼きを焼くときに、家庭ではホットプレートを使用するのが主流であるが、フライパンの方が火力に優れ、また手首の反動で、コテやフライ返しを使わずに美しく返すことができる。
English: This needs practice to some degree, but can be done like you turn over fried rice when cooking Chinese food.
Japanese: これにはある程度の熟練も必要であるが、中華料理で焼き飯をひっくり返す要領と同じようにすると良い。
English: However, if it is too difficult for you it is easy to turn it over with a spatula, by tilting the frying pan.
Japanese: もっとも、難しければ無理をせず、フライパンを傾けながらフライ返し一本で返す方が簡単かつ確実である。
English: However, as the frying pan is thinner than an iron plate and closer to direct fire, if cooking it over high heat, it is likely to burn on the surface before the inside is cooked.
Japanese: ただしフライパンは鉄板より厚さが薄く、より直火に近いため、強火にしすぎると中まで火が通る前に表面が焦げやすくなる。
English: So we are tempted to grill it up soon by pressing with a spatula and so on, but this works against us.
Japanese: そのためコテ等で圧縮して早く焼き上げてしまいたくなるが、これは逆効果である。
English: It is preferable to grill it with the lid on to prevent burning and cook the inside well.
Japanese: 焦げ付きを防ぎ、かつしっかりと中まで火を通すためには、蓋をして焼く事が好ましい。
English: Then, cook both surfaces until crispy with the lid off and then the okonomiyaki, with the inside fluffy, will be cooked up well.
Japanese: それ以降は蓋をせずに両表面をカリッと焼き上げれば、中はふわっとしたままの、絶妙な焼き上がりのお好み焼きが出来上がる。
English: When rice as a staple food was lacking during war times, okonomiyaki was born from a children's snack issen yoshoku, to which vegetables and so on were added.
Japanese: 主食の米が不足した戦争時代に子供のおやつだった一銭洋食を元に野菜などを増やしたものがお好み焼きの始まり。
English: At present (2006), it is said that there are more than 800 shops just in Hiroshima City alone (estimated from a survey by Chugoku Shinbun newspaper in 1992) and 2000 shops in Hiroshima Prefecture.
Japanese: 2006年現在、広島市だけで800軒以上（1992年中国新聞調べからの推定）、広島県内には2000軒あるといわれる。
English: In the food wagon town (later, the okonomiyaki village) which emerged around 1950, Mitsuo ISE called Mitchan and Zenjiro NAKAMURA called Zen-san opened the shops, who are said to have been the originators of Hiroshimafu-okonomiyaki.
Japanese: 1950年頃に発生した屋台街（後にお好み村になる）で開業したみっちゃんの井畝満夫と善さんの中村善二郎が広島風お好み焼きの元祖と言われている。
English: Many women whose husbands were killed in war or by the A-bomb remodeled a doma (dirt floor) in the house and opened the shops, which is why there still remain many shop names called 'XXX chan.'
Japanese: 戦争や原爆で夫を亡くし、自宅の土間を改造して店を始めた女性も多く「〇〇ちゃん」という屋号が多いのはその名残りである。
English: And due to the extraordinarily heavy snowfall which struck the Chugoku region in January 1963, many families left farming villages in mountain areas of the Chugoku region and moved to Hiroshima City during the high economic growth period, where many farmers' wives opened shops.
Japanese: また、1963年に中国地方を襲った昭和38年1月豪雪で、中国山地の農村から一家で離村し、高度経済成長期の広島市に移住した農家の主婦が開業した例も多い。
English: That is why even now in a small shop in town there remain the shops which old ladies run alone.
Japanese: 現在も町の小さなお店に、老婦人が一人で焼く店舗が残るのはこの理由もある。
English: Until around 1970 the customers could bring eggs or meat to the shops from home and cook them in okonomiyaki.
Japanese: 昭和40年代頃までは、家から卵や肉をお店に持っていって入れてもらう事が出来た。
English: Nowadays eggs and meat are usually included in okonomiyaki as basic ingredients, but a long time ago it was not unusual to have only vegetables and soba or only vegetables included.
Japanese: 現在は卵や肉は、基本で入っている場合が多いが、昔は野菜とそばだけ、あるいは野菜だけも珍しくはなかった。
English: And when bringing it back home without eating in the shops, they went there with a flat dish.
Japanese: またお店で食べず、家に持って帰る場合は家から平らな皿を持っていった。
English: Now plastic trays are popular, but in those days they did not exist and so dishes were required.
Japanese: 今はプラスティックのトレーが普及しているが、当時はまだ無かったため皿は必需品だった。
English: As Saran Wrap did not exist at that time, the dish was wrapped up in newspaper and the newspaper was often soaked with the sauce by the time it reached home.
Japanese: まだサランラップの無い時代のため、その上から新聞で包んだので、持って帰ると新聞がソースだらけとなった。
English: The way of grilling in Hiroshima area was 'noseyaki,' the same way of cooking the present day Hiroshimafu-okonomiyaki.
Japanese: 広島地区での焼き方は、現在の広島風お好み焼きと同じく「のせ焼き」だった。
English: At first vegetables were superimposedly grilled without meats, half folded, wrapped up in newspaper and served.
Japanese: 当初は、肉が入っていない野菜の重ね焼きで、二つ折りにして新聞紙にくるんで提供されていた。
English: Cabbage or agedama and so on were included, but soba was not.
Japanese: キャベツや揚げ玉などが入れられていたが、そばは入れられていなかった。
English: The style which sandwiched the ingredients between the two-folded dough like a crepe is still popular and it needs less space than the disk-shaped one, and the one which sandwiches in yakisoba and tamagoyaki (Japanese style omelet) between the dough are often sold in the supermarkets in Hiroshima Prefecture.
Japanese: このクレープのような生地に二つ折りにして挟むというスタイルは現在でも残っており、円盤状のものに比べて場所をとらないため、焼きそばと卵焼きを挟んだものが広島県内のスーパーマーケットでよく売られている。
English: Due to the food situation after war the supply of green onions varied from one season to another and instead of this, cabbage which was cheap and available through the year came to be used (in later years bean sprouts were also used).
Japanese: 戦後の食料事情により、季節により供給量が左右されるネギを、単価が安く年間通して手に入りやすいキャベツに変えた（もやしは後年入れられる事になる）。
English: As ingredients increased, soba was flavored with yakisoba sauce and furthermore, sometimes, the surface was also coated with the sauce.
Japanese: 多くなった具に対応するためにそばを焼そば状にソースで味付け、さらに表面にも塗っていた時期もあった。
English: Depending upon the districts the sauce changed to okonomiyaki sauce, but the way of cooking itself still remains the same in some districts.
Japanese: 地区によっては、ソースはお好みソースに変わったが、作り方自体は今に残っている所もある。
English: As the ingredients increased, it was necessary to thicken up the taste of the sauce and the sauce company was lobbied.
Japanese: 具材が増えたことでソースの味を濃くする必要があったためにソース会社に意見が出された。
English: And the sedimentary liquid produced from the sauce making came to be used and furthermore sweetened, flavored or thickened and developed into the present okonomiyaki sauce.
Japanese: そしてソースを作る際に出来る沈殿液を使うようになり、さらに甘く味付けしたり、とろみを付けたりした事で、現在のお好みソースに発展した。
English: Because they operated food stalls in those days, the secrets of the other shops were easily given away and they were influenced by each other and developed into the present form.
Japanese: 当時は屋台営業の為に他店の手の内が分かりやすく、他の屋台の影響を受け合いながら、現在の形に進化していった。
English: As the favorite (konomi) ingredients were put in, they were called konomiyaki, but they thought the name was not appropriate and added "o" to the name and the name okonomiyaki seems to have appeared.
Japanese: 好きな具材を入れていく事で好み焼き、しかしこの名称では良くないのではとなり、頭におを付けてお好み焼きになったらしい。
English: Characteristically they grill the ingredients such as cabbage without mixing it with the dough, which is because they are following the tradition of issen yoshoku.
Japanese: キャベツなどの具と生地を混ぜずに焼くことが特徴であり、一銭洋食の流れを汲んでいるためという。
English: Without mixing the ingredients in with the dough, spread the dough on a relatively low temperature iron plate slowly, thinly, circularly, concentrically and push-outward like when making a crepe, using the tadpole (a hemispherical ladle whose flat part is small is not appropriate).
Japanese: 具は生地に混ぜ合わせず、生地をまず低めの温度の鉄板にお玉杓子（平らな部分が少ない半球形のレードルではうまくいかない）で中心から円を描きながら押し広げるように同心円状にゆっくりクレープ状に薄くのばす。
English: Kaeshi' (turning it over) is said to be difficult in Hiroshimafu-okonomiyaki, but in fact the stage when the dough is spread decides more than half of the completed ones.
Japanese: 広島風は「返し」が難しいとよく言われるが、実はこの生地のばしの段階で半分以上決まるといってもよい。
English: If the dough is not stable, the last cooking process kaeshi is difficult and if the dough spread on an iron plate boils, thickens or hardens too much, you have to adjust the temperature of the iron plate, the density of the dough and the way of spreading and try again from the start.
Japanese: 生地がしっかりしていないと最終工程の返しが難しくなるため、鉄板の上に広げた生地が沸騰したり、厚くなりすぎたり硬くなりすぎた場合は鉄板の温度、生地の濃度、のばし方を調整し、もう一度最初からやり直す。
English: Pile up sliced cabbage as a basic ingredient, put bean sprouts on it and season it further with salt and pepper.
Japanese: 基本の具キャベツの千切りを多めに盛り上げ、モヤシをのせ、塩、コショウを振る。
English: At this time water from the cabbage permeate the dough and thus it is desirable for the surface of the dough to be dry to some degree and have both hardness and softness before putting the cabbage on.
Japanese: この時キャベツから生地に水分が補給されるので、キャベツを載せる前に生地表面がある程度乾き、丈夫さと柔軟性を兼ねた状態になっていることが望ましい。
English: Put your favorite ingredients on the dough (pork or fried squid - note: raw squid, oyster, mochi etc. have been added recently), sprinkle a bit of tenkasu, green onion, and fish powder and add a little dough as a thickener.
Japanese: 生地の上に好みの具（豚肉かイカ天(注・その他生イカ、かき、もちなどは近年始まったものである)）を載せ、天カスとネギと魚粉を少々振り、つなぎの生地を少しかける。
English: These slices of pork play a supportive role for the ingredients when turning it over and after it's turned over they are at the lowest position, preventing the ingredients from burning and enhancing the flavor because fat permeates all the ingredients.
Japanese: こうすることでひっくり返す時に具の押さえとなり、またひっくり返した後一番下に来ることで、材料が焦げ付くことを防ぎつつ、具全体に油が回り香ばしさが増す。
English: By turning it over, cover the ingredients with the dough and scallop it by strengthening the heat a little.
Japanese: ひっくり返すことによって具を生地で覆い、火を少し強め蒸し焼きにする。
English: When you pick it up, do not turn it over like an avalanche; instead turn it over like you are rolling it to your side just before the highest point when picking it up, keeping the upward momentum and then you can prevent the mess of ingredients.
Japanese: 持ち上げてからなだれ込むように返すのではなく、持ち上げる途中、最高点に達する直前に上方向の運動量を持ったまま、その場からわずかばかり手前にかけて回転させるように返すと、具の散乱を抑えられる。
English: It is an important point to smother it for about eight minutes until the cabbage is cooked and steamed without bearing down on it.
Japanese: キャベツに火が通り、蒸されるまで押さえつけないで、8分程度じっくり蒸し焼きにするのが重要ポイント。
English: When adding noodles, when it is grilled up well, put it over the noodles which are spread (however, there is controversy regarding whether the noodles should be sandwiched in).
Japanese: 麺を加える場合は、程よく焼きあがったあたりで、全体を広げておいた麺の上に乗せる（ただし、麺類をどこに挟むかについては議論がある）。
English: At this moment, butt the yolk with a spatula and spread it to the same degree as the dough (you can scoop it with a spatula).
Japanese: この時黄身をヘラの角でつぶし、生地と同程度(ヘラで掬える位に)に広げる。
English: When the eggs are cooked up, turn it over, coat the egg surface (if possible, using a brush) with the sauce (seasoning) and sprinkle it with aonori-ko, shavings of dried fish and squid powder, if you like them.
Japanese: 卵に火が通ったらひっくり返し、卵の面にソース(調味料)を塗り(出来ればハケが好ましい)、好みでその上に青海苔、削り節粉、いか粉を振る。
English: The reason why they grill it without pressing is that if it is pressed, the air or water will exude, heat conduction worsens, the taste or textures spoiled and so, it is desirable not to press it when possible.
Japanese: 圧縮しない焼き方の理由として圧縮した場合、空気や水分を押し出し、かえって熱の伝わり方が悪くなり、味や食感を損なうので、極力避けることが望ましいためとされている。
English: As for grilling without pressing, during the eighties okonomiyaki was recognized as a specialty and the famous shops were introduced on TV and so on and thus the way of cooking 'it is better not to press' seems to have been regarded as orthodox.
Japanese: 圧縮しない焼き方は80年代にお好み焼きが名物として認知され、有名店がテレビなどで紹介されるようになったことで「圧縮しない方がよい」という焼き方が正統とされたようである。
English: And in the program called "Tameshite Gatten" (Experience and Understand) broadcast by Japan Broadcasting Corporation (NHK) in 2006, experiments were conducted and it was scientifically confirmed that to steam without pressing enhances the sweetness and flavor of cabbage.
Japanese: また2006年に日本放送協会で放送された『ためしてガッテン』ではこの実験を行い、圧縮せず蒸らす方がキャベツの甘みが増し旨味を感じる、と科学的に検証した。
English: However, originally the okonomiyaki has various characters depending on the shops and some shops press it strongly with a spatula or with a weight (iron) for exclusive use from long ago.
Japanese: しかし、元来店ごとに様々な個性を持つ食べ物であり、古くからあるお好み焼き店の中にはヘラで強く押えつけたり、専用のおもり（鉄製）で圧縮して焼く店もある。
English: The shops that grill it by pressing, state the reason being that 'it is cooked up crisply and becomes delicious because the tastes of vegetables are condensed.'
Japanese: 圧縮する店では「パリッと仕上がり、野菜の旨みも凝縮して美味しくなる」という理由をあげている。
English: And in some shops which serve king size okonomiyaki a huge amount of ingredients such as cabbage are sometimes put on and thus it cannot be turned over unless pressed, and therefore, we can not decide which is better; pressed or not pressed.
Japanese: また、特大サイズを出す店ではそもそも圧縮しなければ返せない量のキャベツや具が載っている場合もあり、どちらがよいとは言い切れない。
English: Common ingredients: cabbage (large amount), bean sprouts, bonito powder (fish powder), pork (slices of parts that include relatively much fat in the pork back ribs and so on), yakisoba (mostly ramen), udon, hen's eggs (spread more thinly than sunny-side up eggs).
Japanese: 一般的な具材…キャベツ（大量に）、モヤシ、カツオの粉（魚粉）、豚肉（バラ肉等の脂が多目の部位のスライス、）、やきそば（ほとんどがラーメン）、うどん、鶏卵（目玉焼きより薄めに伸ばして載せる）